Coconut Chicken Skewers
Enjoy these fragrant coconut chicken skewers at your next barbecue gathering.
Ingredients
- 2 Tbsp red curry paste plus 1 tbs red curry paste (see tip) for dipping sauce
- ½ cup coconut milk
- 2cm ginger, finely chopped
- 3 garlic cloves, crushed
- 500g chicken thighs, cubed
- ½ bunch coriander, chopped
- Lime cheeks, to serve
- 1 cup coconut yoghurt
Method
- To make dipping sauce, swirl 1 Tbsp curry paste and 1 cup coconut yoghurt together in a serving bowl. Place in the fridge until ready to serve.
- Mix curry paste, coconut milk, ginger and garlic in a large bowl. Add chicken and rub well with marinade. Cover and refrigerate for at least one hour (or overnight if time permits).
- Preheat a barbecue or grill. Thread chicken pieces onto skewers and cook for 5 minutes each side or until charred on the outside. Or preheat oven to 200°. Place skewers on tray and cook in oven for 10 minutes, or until cooked through.
- Sprinkle skewers with coriander and serve with coconut curry dipping sauce and lime cheeks.
Handy Tips
Please check labels as some curry pastes require cooking prior to consumption
