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ALL RECIPES

Grilled Thai Coconut Skewers

  • Pair with Cuvée Blanc
Primary Ingredients

1½ cups coconut milk 

2 tablespoons light brown sugar 

2 tablespoons  ai  sh sauce 

1 tablespoon curry powder 

2 teaspoons coriander 

1 teaspoon cumin 

1 teaspoon salt 

¼ teaspoon minced fresh ginger 

Zest of 1 lime 

Juice from ½ of lime 

8 boneless chicken thighs; cut into 1-inch cubes 

2 cups Basmati rice 

3 cups coconut milk 

Cilantro to garnish 

Bamboo skewers 

Primary Technique
  1. Combine the first 10 ingredients in a bowl. Add chicken strips to bowl and marinate for  1-3 hours. 
  2. In a rice cooker, combine rice and coconut milk. Cook for the required time for  your cooker. 
  3. Soak skewers in water for 20+ minutes.  en thread chicken onto skewers and reserve  marinade. 
  4. Heat grill to medium high. Cook chicken skewers for  ve minutes on each side, basting  with the reserved marinade on each side. Check for doneness and remove from grill. 
chicken skewers
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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