Spicy Khao Soi Chicken Skewers (Paleo)

When you taste these skewers, you’ll literally have outdone yourself. They’re ridiculously good and the paste can be reinterpreted and used for curries, noodles, and most Thai dishes.

The BEST Khao Soi Chicken Skewers your taste buds will have the pleasure of knowing - an amazing combination of robust, inspired Thai flavors that come together in less than an hour!

This recipe has minimal steps and ingredients (mostly Thai pantry staples) - you basically just need to marinate the chicken and cook the skewers. If you can’t get your hands on Dried New Mexican Chiles, you can try swapping for Guajillo. In either case, these skewers are finger-licking good but definitely spicy, so I would recommend serving them with a cooling base, like cilantro-lime rice or a salad.

Aside from the robust flavors, these skewers are tender and juicy rather than dry (which can sometimes be the case when cooking chicken breast on a stovetop).

Yield: 2

Author: Clean Eats Factory

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Spicy Khao Soi Chicken Skewers (Paleo)

The BEST Khao Soi Chicken Skewers your taste buds will have the pleasure of knowing - an amazing combination of robust, inspired Thai flavors that come together in less than an hour!

Prep time: 10 MinCook time: 30 Mininactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

For the Khao Soi paste:

• 4 New Mexican Dried Chilies (stemmed, halved, and deseeded) 
• 2 tsp + 1/4 tsp curry powder
• 2 tsp + 1/2 tsp turmeric powder
• 2 tbsp minced ginger
• 4 garlic cloves, minced
• 4 tbsp reserved soaking liquid

For the skewers:

• 1 lb chicken breast, cubed into 1-in pieces
• 6 scallions, chopped into 1-inch pieces
• Salt & pepper to taste
• Cilantro & lime for serving (optional)
• Bamboo skewers 

Instructions

1. On a dry pan over medium heat, toast the Dried New Mexican Chile halves for 5-10 minutes, until lightly browned.
2. Soak the Dried New Mexican Chile halves in boiled water (or very hot tap water) for 20-30 minutes to re-hydrate. Reserve 4 tbsp of the soaking liquid.
3. Combine the rehydrated chiles, reserved soaking liquid, garlic, ginger, turmeric, and curry powder in a food processor and blend until a smooth paste forms.
4. In a medium bowl, toss the cubed chicken breast with a light seasoning of salt and pepper and the Khao Soi paste. Set aside to marinate for 30 minutes.
5. In the meantime, chop the scallions and prepare the garnishes (if using). 
6. Once the chicken has marinated, thread onto the skewers, alternating between the chicken and the scallions. Cook on a grill or oiled pan (I used a stainless steel grill pan) for about 4 minutes per side, until lightly charred and cooked through. Work in batches and replenish oil as needed.

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