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Ingredients
Method
- 1kg chicken thigh fillets, cut into 2cm strips
- 4 tbsp Thai green curry paste
- 1 lime, zest and juice
- 80ml coconut cream
- Chopped coriander
- Cooked jasmine rice, to serve
- Mix the chicken strips in a bowl with the curry paste, the zest and juice of the lime and the coconut cream. Season well and mix together, then cover and leave to marinate in the fridge overnight.
- When ready, weave the chicken strips onto 8 metal skewers and grill or barbecue for 6-8 mins on each side, or until a little charred and cooked through. Season with more lime juice, scatter with coriander, and serve with cooked jasmine rice and any dips you fancy.
35 mins
4 serving
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