When I was a kid, my mom would occasionally make chicken satay.
This herby, nutty, spiced chicken on a stick was a favorite of mine and my siblings.
And the easiest Thai chicken skewers ever are made with premade curry pastes.
Its the snappiest way to add a massive amount of flavor without breaking out the mortar and pestle.
What do Thai curry pastes tastes like?
These pastes can be mixed with coconut milk to make a looser curry for meats and vegetables.
Their aroma is spicy and herbaceous, and the flavor is that times ten.
(Its a process).
These folks might also have a less than favorable opinion about what Im going to tell you next.
To prepare them, use raw chicken tenders sliced in half lengthwise.
(Its a better chicken to spice ratio, and they cook twice as fast.)
I made mine in the oven, but Im certain they would be deliriously good cooked on the grill.
Most supermarkets keep them in the international aisle, oryou can find them at Asian markets.
Keep in mind the spice factor rangeswidely.
They all have chiles in them, but not all chiles pack the same heat.
If you enjoy breaking a sweat at mealtime, try gaeng prik khing or green curry paste.
This will help mix the fat and water.
Combine the coconut milk and the curry paste in a medium sized bowl or a large measuring cup.
Cover and let marinate in the fridge for an hour or overnight.
Line a sheet tray with parchment paper or foil and lightly coat with oil.
While the grill or oven is preheating, thread the chicken onto skewers and place on the sheet tray.
Scrape the bowl and daub any leftover curry sauce onto the prepared chicken before the skewers hit the heat.
Bake in a 400F oven for 30 minutes, or cook on the grill for about 10 minutes.
Enjoy right off the stick or over a mound of steamed rice.
