Chargrilled Thai-Inspired Green Curry Chicken Skewers with Fragrant Coconut Rice
Published on June 12th, 2026
Intermediate
There is nothing quite like the sensory journey of Thai street food. The brilliant balance of creamy, aromatic coconut, fiery chillies, and sharp, tongue-tingling citrus is enough to brighten up even the greyest British evening. While we all love a comforting bowl of traditional Thai green curry, sometimes we crave those identical, punchy flavours in a lighter, fresher, and more interactive format.
Enter our gorgeous chargrilled Thai-inspired green curry chicken skewers. This recipe delivers all the dramatic flair of a summer barbecue right from your kitchen grill. It features succulent chicken thigh meat marinated in a rich, citrus-spiked green curry paste, served alongside incredibly fluffy coconut-infused jasmine rice and a crisp, cooling cucumber salad. It is an absolute triumph of textures and temperatures—piping hot, charred chicken meets cold, crunchy vegetables.
Whether you are hosting a casual weekend gathering with friends, looking for a vibrant midweek family dinner, or meal-prepping something exciting for the days ahead, these skewers are bound to become a staple in your culinary repertoire. Because we use chicken thighs rather than breasts, every single bite remains wonderfully juicy and tender under the heat of the grill. Let us dive into why this dish is a total game-changer and how you can recreate this LemonSalt favourite at home.
Why You’ll Love This Recipe
Sensational Textures: Juicy, caramelized chicken paired with a crisp, refreshing, and spicy cucumber and sugar snap pea salad.
Effortless Meal Prep: You can leave the chicken in its fragrant marinade for up to 12 hours in the fridge, making it perfect to prepare in the morning.
Double Coconut Goodness: We use rich coconut cream in both the marinade and the cooking liquid for the rice, ensuring maximum depth of flavour.
Brilliantly Adaptable: Cook it indoors under the oven grill or take it outside to cook over hot coals when the British summer decides to make an appearance.
Ingredients (Serves 4)
- 1kg chicken thigh fillets, cut into 2cm strips
- 4 tbsp Thai Green Curry Paste
- 3 unwaxed limes, zest, plus juice of 2, 1 cut into wedges
- 160ml can coconut milk
- 300g jasmine rice
- 1 cucumber, halved lengthways, deseeded, then sliced
- 200g pack trimmed sugar snap peas, sliced lengthways
- 2 red chillies, deseeded and thinly sliced
- 25g pack coriander, leaves picked
Instructions
- In a large, non-reactive mixing bowl, combine your sliced chicken thigh pieces with the green curry paste, the finely grated zest of all three limes, the freshly squeezed juice of one lime, and half of your coconut cream. Season the mixture generously with salt and black pepper. Stir thoroughly to ensure every strip of chicken is beautifully coated in the aromatic mixture. Cover the bowl tightly and refrigerate. Let it marinate for a minimum of 10 minutes, or ideally overnight up to12 hours for a deeply intense flavour.
- If you are utilizing wooden skewers, submerge them in cold water for at least 30 minutes to prevent them from burning. Preheat your oven grill to a medium setting. Carefully thread the marinated chicken strips onto eight metal or soaked wooden skewers, weaving the meat back and forth to secure it.
- Arrange the chicken skewers on a wire rack set over a baking tray. Grill for approximately 6 to 8 minutes on each side. You are looking for a beautiful, slight char on the edges, ensuring the chicken is completely cooked through, displays no pink meat, and its juices run completely clear. Once cooked, discard any leftover raw marinade.
- While the chicken is cooking, rinse your jasmine rice thoroughly under cold running water until the water runs clear. Cook the rice according to the instructions on the packet, substituting a portion of the cooking water with your remaining coconut cream to infuse the grains with a rich, tropical fragrance.
- In a medium bowl, combine your prepped cucumber slices, shredded sugar snap peas, sliced red chillies, and the majority of your picked coriander leaves. Drizzle over the juice of your second lime and toss with a generous pinch of salt.
- Spoon the fluffy, hot coconut rice onto a wide serving platter. Pile the charred, sizzling green curry chicken skewers directly on top. Arrange the vibrant, crunchy salad on the side. Scatter the remaining coriander leaves over the entire dish and serve immediately with fresh lime wedges for squeezing over.
Serving Suggestions
To elevate this feast, pair the hot skewers with a cold, crisp beverage. A dry, citrus-forward Riesling or an ice-cold, refreshing lager cut through the rich coconut cream beautifully. If you want to make it an even larger spread, a side of charred tenderstem broccoli dressed in sesame oil makes a wonderful addition.
Frequently Asked Questions (FAQ)
How long can I leave the chicken in the marinade?
For the absolute best results, we recommend marinating the chicken thighs for at least 10 minutes if you are in a rush, but letting them rest in the fridge for up to 12 hours (overnight) allows the bold Thai green curry spices and citrus to deeply penetrate the meat, yielding incredibly succulent and aromatic results.
Can I substitute the chicken thighs with another protein?
Yes, absolutely! Pork shoulder steaks, sliced thinly across the grain, make an incredible alternative and hold up beautifully to the high heat of the grill. If you prefer white meat, you can use chicken breast fillets, though you will need to watch the cooking time closely to ensure they do not dry out.
What is the best way to cook jasmine rice with coconut cream?
Simply measure your 300g of jasmine rice and rinse it to remove excess starch. When adding your cooking water according to the packet instructions, replace about 80ml of that water with your remaining coconut cream. Cook as standard; the rice will absorb the rich coconut oils, resulting in a fragrant, velvety texture.
Can I use red curry paste instead of green curry paste?
You certainly can. If you have an open jar of Thai red curry paste in the fridge, it works beautifully as a direct substitute. The red curry paste will offer a slightly deeper, more warm-spiced profile with a gorgeous reddish hue, while the green curry paste highlights brighter, herbaceous notes.
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