Chargrilled Thai-inspired curry chicken skewers

Name: Chargrilled Thai-inspired curry chicken skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg pack British chicken thigh fillets, cut into 2cm strips; 4 tbsp Cooks' ingredients Thai Green Curry Paste; 3 unwaxed limes, zest, plus juice of 2, 1 cut into wedges; 160 ml can coconut cream; 300 g jasmine rice; 1 cucumber, halved lengthways, deseeded, then sliced; 200 g pack trimmed sugar snap peas, sliced lengthways; 2 red chillies, deseeded and thinly sliced; 25 g pack coriander, leaves picked

All the flavours of a Thai green curry but lighter and brighter, with plenty of zing!

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
PlusPreparation time 15 minutes + marinating

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1kg pack British chicken thigh fillets, cut into 2cm strips
4 tbsp Cooks' ingredients Thai Green Curry Paste
3 unwaxed limes, zest, plus juice of 2, 1 cut into wedges
160ml can coconut cream
300g jasmine rice
1 cucumber, halved lengthways, deseeded, then sliced
200g pack trimmed sugar snap peas, sliced lengthways
2 red chillies, deseeded and thinly sliced
25g pack coriander, leaves picked

Put the chicken into a large bowl with the curry paste, the zest and juice of 1 lime and half the coconut cream. Season and mix everything together. Cover, then leave to marinate in the fridge for at least 10 minutes, or up to 12 hours.
Cook the rice according to pack instructions, with the remaining coconut cream. Preheat the grill to medium.
Weave the strips of chicken onto 8 metal or soaked wooden skewers. Grill on a rack for 6-8 minutes each side, until slightly charred and cooked through with no pink meat and juices that run clear (discard any excess marinade).
Mix the cucumber, sugar snaps, chillies and most of the coriander leaves together in a bowl with the juice of 1 lime and a good pinch of salt. Serve the rice in a wide dish with the chicken skewers piled on top, lime wedges for squeezing over, and the salad on the side. Sprinkle with the remaining coriander.

Cook’s tip

Pork shoulder steaks, thinly sliced across the grain, would be ideal in this recipe. You could use red curry paste instead of Thai green, if you have some.

Typical values per serving when made using specific products in recipe