Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1/2 bunch coriander, chopped
- 2 cm piece ginger, finely chopped
- 3tablespoons red curry paste (save 1 tbs for dipping sauce)
- 2 lime, cut into cheeks (to serve)
- 1 cup coconut yoghurt
- 1/2 cup coconut milk
- 3 cloves garlic, crushed
- 500grams chicken thighs, cubed
Nutrition per serving
1280kJ / 308Cal
1280 Kilojoules or 308 Calories
15% of daily energy intake*
Protein
24.5grams
Fat
16.6grams
Carbs
13.3grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This take on chicken skewers is perfect for BBQs, family lunches and parties. The fusion of coconut and lime is a sure crowd-pleaser. Pass the sauce, please.
Method
Step 1 of 4
To make dipping sauce, swirl 1 tbs curry paste and 1 cup coconut yoghurt together in a serving bowl. Place in the fridge until ready to serve.
Step 2 of 4
Mix curry paste, coconut milk, ginger and garlic in a large bowl. Add chicken and rub well with marinade. Cover and refrigerate for at least one hour (or overnight if time permits).
Step 3 of 4
Preheat a barbecue or grill. Thread chicken pieces onto skewers and cook for 5 minutes each side or until charred on the outside. Preheat oven to 200°. Place skewers on tray and cook in oven for 10 minutes, or until cooked through.
Step 4 of 4
Sprinkle skewers with coriander and serve with coconut curry dipping sauce and lime cheeks.
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