Add green curry paste, fish sauce, palm sugar or coconut sugar, green chilies, coconut milk, and chopped basil or cilantro to a blender. Blend everything together until smooth. Pour the marinade over the chicken and mix well to coat. Let it marinate for at least 3 hours, or preferably overnight, so the flavors soak into the chicken and make it tender.

After marinating, thread the chicken onto skewers. Soak the skewers in water for at least 10 minutes before using.

Arrange the skewered chicken on a grill rack.

Grill the chicken at 400°F (200°C) for 20 minutes. Remove the chicken from the oven or grill, and brush the prepared basting sauce over both sides of the chicken. Brush all the skewers, then flip the chicken and return to the oven or grill for another 20 minutes, for a total of 40 minutes, or until the chicken is cooked through and nicely browned.

❤ For the basting sauce: Blend green curry paste, palm sugar, coconut milk, and finely chopped basil or cilantro until well combined.

Once the chicken is cooked, arrange it on a plate. It's delicious on its own, or you can serve it with sweet and sour dipping sauce, spicy Thai dipping sauce, or satay sauce. At our house, we love it with satay sauce. Enjoy!