
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.