Thai chicken skewers with coconut dipping
sauce recipe
These scrumptious Thai chicken skewers are steeped in an aromatic, creamy
marinade before being cooked under a hot grill. A great dish for sharing with
friends, they're best served with a fiery coconut dipping sauce and fresh lime
wedges. See method
Serves 4
30 mins
256 calories / serving
Ingredients
For the skewers:
500g (1lb) skinless chicken thigh fillets or chicken breasts, cut into bite size
pieces
2 lemongrass stalks, outer leaves removed, roughly chopped
1 red chilli, deseeded, finely chopped
3cm (1 1/2in) piece root ginger, peeled and chopped
2 cloves garlic, chopped
large handful fresh coriander leaves, chopped
1 lime, finely grated zest and juice
4 tbsp coconut cream
olive oil
For the dipping sauce:
4 tbsp coconut cream
1 red chilli, deseeded, finely chopped
2 tbsp chopped fresh coriander
1 lime, finely grated zest and a squeeze of juice
2 tbsp sweet chilli sauce
lime wedges, to serve
Method
Preheat the grill to high. Blitz together in a small blender the lemongrass,
chilli, ginger, garlic, coriander, lime zest and blend to a smooth paste. Add
the coconut cream and lime juice and blitz again. Season well.
Put the chicken pieces into a large bowl, add the marinade, stir so that it is
all well coated and then leave covered in the fridge for 10 minutes, or
overnight if possible.
Thread the marinated chicken onto 4 metal skewers, drizzle with a little olive
oil, put onto a baking sheet and grill for 15 minutes, turning half way through
to ensure even cooking.
For the dipping sauce, whisk all the ingredients in a bowl until combined. Serve
the skewers hot, with the sauce to dip into and lime wedges to squeeze over.
See more Thai recipes
Tip: You can make the skewers ahead and marinade for up to 24 hours covered in
the fridge. The sauce can also be made and chilled for up to 2 days covered in
the fridge.
For top tips on protecting you and your family when preparing raw meat and
poultry, visit Food Safety in the Home.