Thai Chicken Skewers with mango dipping sauce - AMMD™

Fire up the grill with these flavorful Thai Chicken Skewers, marinated in coconut milk and spices, and paired with a refreshing mango-curcumin dipping sauce for a vibrant, nutrient-rich meal.

Thai chicken skewers are a fresh, family friendly dish. It works well as an appetizer for get togethers or an easy weeknight meal the kids will be sure to enjoy. The recipe is AIP friendly, dairy free, gluten free and soy free. It features coconut milk, coconut aminos and a bright mango dipping sauce enriched with AMMD™’s Liposomal Curcumin for additional support to a healthy inflammatory response. 

AIP Thai Food

Traditional Thai food can include many flavor-building ingredients that are not AIP friendly. Common additions include soy sauce, wheat, and processed additives such MSG. With small swaps this cuisine is easy to adapt. Coconut milk, coconut aminos and some natural sweeteners are AIP friendly options that keep authentic flavor while avoiding common triggers. Coconut aminos and other coconut products are widely used in paleo and AIP cooking for this reason. 

Soy and Gluten Free Soy Sauce

When a recipe calls for soy sauce reach for coconut aminos instead. Coconut aminos is a fermented condiment made from coconut sap and salt. It provides a savory, umami profile while remaining soy free and gluten free. It also tends to have less sodium than regular soy sauce, which can be helpful for people watching sodium intake. If you are comparing brands or textures it helps to taste and adjust salt and sweetness to suit your recipe. 

If you are researching coconut aminos vs soy sauce you will find that they are not identical. Coconut aminos offer a milder, slightly sweeter flavor. Traditional soy sauce is deeper and saltier. For this recipe, coconut aminos delivers an AIP friendly, soy and gluten free soy sauce alternative without sacrificing savory balance. 

A Healthy Inflammatory Response Support

Curcumin is a well studied compound found in turmeric. Curcumin in its native form has low absorption. Formulations such as liposomal curcumin use delivery systems designed to increase absorption and support higher bioavailability. For this reason a liposomal form is often chosen when the goal is to support a healthy inflammatory response. 

In this recipe, I fold Liposomal Curcumin into the mango dipping sauce so the curcumin blends with healthy fats, which can further aid absorption. This supports a dietary approach to normal inflammatory balance without making medical claims. 

How To Make Thai Chicken Skewers

Ingredients to make Thai Chicken Skewers - AMMD™

Make the mango dipping sauce first. In a blender or food processor combine the diced mango, coconut milk, Liposomal Curcumin, minced garlic, cilantro, lime juice and a pinch of salt and pepper. Blend until completely smooth. Taste and adjust seasoning as needed. Transfer the sauce to a jar or bowl and chill while the chicken marinates.

Adding Liposomal Curcumin to the mango sauce - Thai Chicken Skewers - AMMD™

In a large bowl whisk together the coconut milk, coconut sugar, coconut aminos, lime juice, minced lemongrass, ground cumin, minced garlic and salt and pepper. Add the chicken cubes to the marinade and toss to coat evenly.

Cover and refrigerate for at least one hour or up to overnight to allow the flavors to develop.

Marinating Thai Chicken Skewers - AMMD™

Preheat a grill or grill pan to medium high. If using wooden skewers soak them in water for 20 to 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.

Thai Chicken Skewers on the grill - AMMD™

Grill the skewers for eight to ten minutes, turning occasionally, until the chicken is cooked through and has a pleasant char. Transfer the skewers to a platter and sprinkle with fresh cilantro. Serve with lime wedges and the Liposomal Curcumin mango dipping sauce for dipping or light drizzling. Enjoy warm.

Thai Chicken Skewers with mango curcumin dipping sauce - AMMD™

Serving and Notes

This recipe is a simple introduction to gluten free thai food that keeps texture and bright citrus notes. For a family friendly meal serve with roasted vegetables or a crisp green salad. If you follow a strict elimination phase of AIP check any packaged ingredients for added noncompliant additives. Coconut aminos, coconut milk and fresh herbs are dependable staples for an AIP approach. 

This Thai chicken skewers recipe brings classic flavor with AIP friendly choices and a supplement option that supports a healthy inflammatory response. It is easy to scale and chances are the whole family will ask for seconds.

 

Thai Chicken Skewers

Course
Lunch, Dinner, Appetizer, Snack
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Categories
The Autoimmune Solution™

Ingredients

Thai Chicken Skewers

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup coconut milk
    3 tbsp coconut aminos 
  • 2 tbsp coconut sugar
  • 1/4 cup lime juice
  • 1 lemongrass
  • 2 garlic cloves, minced
    Sea salt and black pepper, to taste

Liposomal Curcumin Dipping Sauce

  • 1 cup mangos, diced
  • 4 tsp Liposomal Curcumin
  • 1 garlic, minced
  • ½ cup coconut milk
  • 2 tbsp cilantro, fresh
  • 2 tbsp lime juice
  • Sea salt and black pepper, to taste
  • Fresh cilantro and lime wedges for serving

Directions

Mango Sauce

  1.  In a blender or food processor, combine the mango, coconut milk, Liposomal Curcumin, garlic, cilantro, lime juice and salt and pepper.
  2. Blend until completely smooth.
  3. Taste and season with salt and pepper as needed.
  4. Transfer to a jar or bowl, let cool while the skewers are cooking.

Thai Chicken Skewers

  1. In a large bowl, whisk together the coconut milk, coconut sugar, coconut aminos, lime juice, lemongrass, cumin, garlic, salt, and pepper.
  2. Add the chicken cubes to the marinade, tossing well to coat. Cover and refrigerate for at least 1 hour (or up to overnight) to allow flavors to develop.
  3. Preheat the grill (or grill pan) to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes beforehand to prevent burning.
  4. Thread marinated chicken pieces onto skewers.
  5. Grill skewers for 8–10 minutes, turning occasionally, until chicken is cooked through and has a nice char.
  6. Transfer to a platter, sprinkle with fresh cilantro and lime wedges. 
  7. Serve warm with the Liposomal Curcumin Dipping Sauce for dipping or drizzling.

Enjoy!

Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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