These Thai grilled chicken skewers use fragrant Thai green curry paste as a tasty marinade. Grill the skewers on a barbecue for a great weekend lunch, then serve with a fresh cucumber, shallots, bamboo shoots and chilli salsa.
Thai Grilled Chicken Skewers
Marion’s Kitchen Thai Green Curry meal kit, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
800g (1 lb 12 oz) chicken thigh fillets, diced into roughly 3cm (just over 1 inch) cubes
1 tbsp vegetable oil
1 small cucumber, sliced
2 red Asian shallots or small red onions, sliced
1 long red chilli, sliced
3 tbsp sweet chilli sauce
juice of 1 lime, plus extra lime wedges to serve
- In a large bowl whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces and stir to coat. Thread the chicken onto skewers.
- Heat the oil in a large frying pan or on a barbecue grill plate. Cook chicken skewers for 4-5 minutes each side or until golden and cooked through. Do this in batches if necessary.
- In the meantime, combine the cucumber, shallots, bamboo shoots, chilli, sweet chilli sauce and lime juice in a bowl.
- Serve Thai grilled chicken skewers with salsa and lime wedges for squeezing over.
- Notes: Presoaking bamboo skewers in water for around 30 minutes before making these Thai grilled chicken skewers will ensure they don’t burn once placed on the grill or barbecue.
