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½ small onion, finely chopped
25-50g Cooks’ Ingredients Thai Green Curry Paste
Finely grated zest and 2 tbsp juice of 1 essential Waitrose Lime, plus extra wedges to serve
1 tbsp soy sauce
50g crunchy peanut butter
25g creamed coconut, grated
2 tsp caster sugar
500g pack chicken thigh fillets
1. Put the onion, curry paste, lime zest and juice, soy sauce, peanut butter, creamed coconut and sugar into a bowl and mix well.
2. Cut the chicken into 2cm chunks. Add to the bowl and stir until coated in the sauce. Thread the chicken pieces onto 12 skewers. Place in a dish, cover with clingfilm and chill for at least 1 hour or until ready to cook.
3. Prepare and light the barbecue or preheat the grill, and preheat the oven to 190°C, gas mark 5. Cook the skewers in the oven, turning once, for 15-20 minutes or until the chicken is cooked through with no pink meat and the juices run clear. Finish under the hot grill or barbecue by cooking for a further 2-3 minutes until golden. Serve with lime wedges on the side.
Typical values per serving:
This recipe was first published in June 2015.