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 to cook
- 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
Each serving contains
- Energy
- 1070kJ 256.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.7gProtein 26.7gFibre 0.1g
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.
- 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.
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
