Oscar Hather

Thai Chicken Skewers with Spicy Coconut Dipping Sauce

Name: Thai Chicken Skewers with Spicy Coconut Dipping Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 chicken thigh fillets; 4 tsp. Thai green curry paste; 3 tbsp. coconut cream, see GH Tip; 1 tbsp. vegetable oil; 3 tbsp. coconut milk; 1 tbsp. caster sugar; 2 tbsp. lime juice; 1 tbsp. fish sauce; 1 tsp. finely chopped fresh root ginger; 1 garlic clove, crushed; 1 Thai green chilli, finely chopped; 1 tbsp. chopped coriander; 8 wooden skewers, soaked in cold water for 30min

These skewers are subtly flavoured with green curry paste and paired with a spicy coconut dipping sauce to add fiery punch.

By Emma FranklinPublished: 17 May 2019

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

375

Ingredients

8 chicken thigh fillets
4 tsp. Thai green curry paste
3 Tbsp. coconut cream, see GH Tip
1 Tbsp. vegetable oil

For the Spicy Coconut Dipping Sauce

3 Tbsp. coconut milk
1 Tbsp. caster sugar
2 Tbsp. lime juice
1 Tbsp. fish sauce
1 tsp. finely chopped fresh root ginger
1 garlic clove, crushed
1 Thai green chilli, finely chopped
1 Tbsp. chopped coriander

You will also need

8 wooden skewers, soaked in cold water for 30min

Directions

1. Step 1Trim sinew and any excess fat from the chicken, then cut into roughly 2.5cm (1in) chunks. In a medium bowl whisk together the curry paste, coconut cream and oil with a pinch of salt. Add chicken and mix so chicken is thoroughly coated. If you have time, cover and leave to marinate in the fridge for 3hr.
2. Step 2Shortly before serving, whisk together all the ingredients for the dipping sauce, except the coriander.
3. Step 3Skewer the chicken, ensuring it’s evenly spaced and not too bunched up. Barbecue or grill over/under medium heat for 8-10min, turning occasionally, or until cooked through. Stir the coriander into the dipping sauce and serve alongside the skewers.

GH Tip: You can get coconut cream and milk from one can if you leave a tin of coconut milk to settle in the fridge for a few hours before using. Scoop the amount of thick coconut cream you need from the top of the tin, then tip the remaining contents into a jug and whisk to combine to give you the coconut milk.