Thai Lao Chicken & Shrimp Curry Skewers

Happy 139th Birthday Canada! I love Canada and I celebrate today with a barbecue recipe. Serve the chicken and shrimp skewers with Thai Lao Sticky Rice or Khao Chow which is Jasmine rice.

Barbecue Recipe: Chicken & Shrimp Curry Skewers
1 tablespoons Thai Lao Curry Paste
3 tablespoons cup fresh coconut milk
1 tablespoon sugar (optional)
1 tablespoon fish sauce (optional)
1 cup thinly sliced chicken breast or
1 cup shrimp with shell and vein removed
Wooden skewers

In a small bowl add the Thai Lao curry paste, fresh coconut milk, sugar, and fish sauce. Mix all ingredients together. Add the curry mixture to the thinly sliced chicken breast and mix. Leave to marinade in the refrigerator for 1 hour. Repeat the curry mixture and mix with shrimp and marinade for 1 hour. Soak wooden skewers in cold water for 1 hour to prevent them from burning. Pierce the shrimp with the skewers and place on top of a grill. Repeat with the curry chicken breast. Grill on a barbecue or boil under high heat in the oven for two minutes per side. Serve the chicken and shrimp curry skewers with either the Classic Thai / Lao Hot Sauce, the Roasted Tomato Chili Sauce or the curry peanut dipping sauce.