Thai Red Curry BBQ Chicken Skewers With Coconut Glaze

Ingredients

• 700 g chicken thighs (boneless and skinless, cut into 3 cm chunks)
• 10 metal skewers (or 10 soaked wooden skewers)
• Neutral oil (for the grill grates)
• 70 g Thai red curry paste
• 200 ml coconut milk (full fat for best glaze)
• 25 ml lime juice
• Zest of 1 lime
• 20 ml light soy sauce
• 15 g brown sugar (light)
• 15 ml fish sauce (optional, see notes)
• 3 cloves garlic (finely grated)
• 10 g fresh ginger (grated)
• 10 ml neutral oil
• 15 g fresh coriander (chopped)
• 1 spring onion (finely sliced (optional))
• Lime wedges (for serving)