The sauce for this recipe features some classic Thai ingredients, including coconut milk and red curry paste. The cream that rises to the top of chilled coconut milk contains a good amount of oil, so use it to fry the curry paste, releasing its spicy flavors, before adding the rest of the milk and the other sauce ingredients.
Prep time: 25 minutes
Way to grill: Direct high heat (450° to 550°F)
Grilling time: 3 to 6 minutes
Special equipment: 12 bamboo skewers, soaked in water for at least 30 minutes
by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...
by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...