Grilled Chicken Kebabs in Red Curry Marinade | Oregonian Recipes

Ingredients

• 1/2 cup coconut milk (not cream of coconut), well stirred
• 1 to 2 tablespoons gluten-free red curry paste, such as Thai Kitchen
• 2 teaspoons firmly packed brown sugar
• 2 teaspoons fish sauce
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• Wooden skewers, soaked in water for 15 minutes
• 1 1/2 tablespoons vegetable oil, plus more for oiling grill
• 1 teaspoon salt
• Fresh lime wedges, for serving