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Bangkok BBQ Chicken Skewers with Red Curry Street Corn

Bangkok BBQ Chicken Skewers with Red Curry Street Corn

Chef Arnold Myint from the Institute of Culinary Education is preparing a mouth-watering chicken dish inspired by his trip to Thailand.
Ingredients for BBQ Chicken
  • 3 # Chicken Thighs, cut into even thickness
  • 1 tsp Turmeric Powder
  • 8-10 Ginger slices, thick (2 oz by weight)
  • 2 Lemongrass stalks, halved, bruised
  • 2 tbsp Garlic, chopped
  • 1/2 cup Palm Sugar or Brown Sugar
  • 1/2 cup Fish Sauce
  • 1/2 cup Coconut Milk
Ingredients for Red Curry Street Corn (6-8 grilled corn)
  • 6 Ears of Corn, husked and washed
  • 1/2 cup Olive Oil
  • 1/2 tsp Salt & Pepper
  • 1 Tbsp Sugar
Ingredients for The "Crema" Spread
  • 1 cup/ 1# Softened Butter
  • 1/2 cup Mayonnaise
  • 2 tbsp Red Curry
  • 1 tbsp Sriracha Hot Sauce
  • 1 tsp or 1 whole Lime Zest
  • 2 tbsp Sugar
  • 1 tsp Salt
Ingredients for Garnish
  • Thai Basil, chopped
  • Scallions, thin sliced
  • Toasted Coconut (unsweetened)
  • Crispy Shallots
  • Lime Wedges

Directions for Chicken

1. Marinate in a Ziploc bag for 3 hours or best overnigh
2. Grill as is or skewer as desired and cook until fully done (165 degrees). serve warm.

Directions for Corn

1. Combine all crema ingredients and allow to sit for 10 minutes so flavors can blooming marry. keep at room temperature. (Note: it is crucial that butter is softened at room temperature and not melted

2. Combine equal parts of garnish ingredients in a mixing bowl excluding the lime wedges

3. For the corn, combine olive oil with spices and brush on corn.

4. Grill or roast corn cobs on grill or in oven until cooked, allowing some kernels to brown or char. keep warm.

5. Brush crema on corn cob and sprinkle with garnish mixture. if served shaved off the cob, place in desired serving container and dollop with crema, sprinkle with garnish mixture. Serve with lime

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