3 tablespoons coconut milk
6 garlic, minced (about 1/4 teaspoon)
2 teaspoons curry powder
2 teaspoons fish sauce
1/4 teaspoon pepper flakes
1 tablespoon chopped onion (about 1 onion)
1/4 teaspoon coarse salt
1 pound skinless chicken thighs, cut into 1-inch cubes
In mixing bowl, pour coconut milk, garlic, curry powder, fish sauce, pepper flakes, chopped onion and kosher salt. Stir until everything is well mixed, add the chicken. Stir, refrigerate for at least 30 minutes or up to 12 hours.
The chicken skewers with a bamboo stick together.
As at home, use and easy to clean pan, over medium heat, put the chicken string, fry for about 7-8 minutes to complete