Ingredients

· 3tbsp coconut milk

· 6 cloves garlic, minced

· 2tsp curry powder

· 2tsp fish sauce

· ¼ tsp chilli flakes

· 1tbsp minced onion

· ¼ tsp salt

· 1lb. skinless chicken thighs, cut into 1-inch cubes

Method

In a mixing bowl, combine coconut milk, minced garlic, curry powder, fish sauce, chilli flakes, minced onion and salt. Stir until everything is combined then add in the chicken. Mix well and refrigerate for at least 30 minutes. Thread the chicken onto the bamboo skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow preheating for five minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover and preheat for 10 minutes. Clean and oil the grilling grate. Place skewers on the middle of the grill (between the hot and cool sections), cover and cook until skewers are brown on the first side. If skewers are turning brown too fast, shift them to the cooler side; if slow, move them closer to the hotter side. Flip the skewers and cook until the second side is brown. Transfer to a serving platter, let it rest for two minutes and serve.