Coconut Milk BBQ Chicken Recipe ไก่กอและ | Thai Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is a budget-friendly alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness while white sugar is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce provides a similar umami flavor and is easier to find.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are often more affordable than breasts.

Remove seeds from dried chilies and grind into a powder in a coffee grinder with coriander, cumin, and cinnamon.

If using a mortar and pestle: Chop garlic and shallots first, then add to the mortar and pestle and pound until fine, adding dry spices as needed. Once it is a fine paste, add shrimp paste and pound to mix.

If using an immersion blender: blend shallots and garlic until smooth, adding as little water as needed. Add shrimp paste and dry spices and blend until smooth.

In a heavy-bottomed pot over medium heat, add a little vegetable or coconut oil and add the curry paste. Saute the paste for 2-3 minutes until thick and aromatic, adding coconut milk to deglaze if it sticks.

Add the remaining coconut milk, water, palm sugar, ½ tsp salt, and tamarind juice. Simmer gently for 15-20 minutes until sauce thickens but is still pourable.

Separate out ⅓ cup of sauce for chicken marinade, adding ¼ tsp salt. Let cool completely before tossing with chicken.

Let chicken marinate overnight or at least 30 mins. Keep the rest of the sauce covered and chilled in the fridge.

Preheat the broiler on high or use an outdoor grill preheated and oiled to medium heat.

Skewer the chicken, pushing pieces tightly together and wrapping handle ends in foil.

Place skewers on a rack over a roasting pan lined with foil, adding a thin layer of water to prevent burning.

Grill chicken for about 4 mins per side or until cooked through. Let cool to room temp.

Check glaze consistency; if too stiff, microwave briefly or add water until pourable but thick enough to coat chicken.

Spoon glaze over chicken, shaking off excess. Broil again for 2-3 minutes per side until bubbly and dried on chicken, with charred spots.

Let cool and repeat glazing and grilling one more time. Ensure nice charred spots for presentation.

Let cool slightly and serve on its own or with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens