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Thai Chicken Skewers

35 min

Easy

2

Ingredients

  • 4 limes, juice, plus zest of 1

  • 1 bunch coriander, stalks and leaves chopped separately

  • 1 tsp honey

  • ¾ tsp fish sauce

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • 1 tsp ginger mince

  • 1 ½ tsp Thai curry paste

  • 8 skinless chicken or turkey breast

  • sweet chilli sauce, to serve

For the rice 

  • 125g basmati rice

  • 1 tbsp olive oil

  • 400g can red kidney beans, drained and rinsed

  • 1 tbsp cider vinegar

  • Bunch coriander roughly chopped

  • 1 avocado halved and sliced

  • 1 tomato chopped

  • 1 small red onion, chopped

Method

  • In a bowl, mix the lime juice, zest, coriander stalks, honey, fish sauce, oil, garlic, ginger and curry paste together.

  • Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.

  • Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.

  • Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.

  • Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.

  • Cook the rice following pack instructions, then drain and return to the pan to keep warm. Add the beans, vinegar and olive oil.

  •  Divide the rice between big shallow bowls and top with the beans, avocado, tomato and onion. Serve with more, coriander and lime wedges, if you like.

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