Easy

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Thai Coconut Chicken Skewers

4

Serves

25 minutes

Prep Time

15 minutes

Cook Time

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Ingredients

Thai Coconut Chicken Skewers

  • 750g - 1kg chicken thigh fillets - cut into bite size pieces
  • 2 tablespoons cooking oil

Marinade

  • 2 tablespoons fresh ginger - grated
  • 4 cloves garlic - crushed
  • 2 tablespoons each: soy sauce, coconut cream, sugar
  • 1 tablespoon each: Ketjap Manis, oyster sauce

Peanut Drizzle Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons each: coconut cream, water
  • 2 teaspoons each: Thai red curry paste, maple syrup, soy sauce
  • 1 teaspoon each: rice vinegar, sesame oil

Method

Thai Coconut Chicken Skewers

  • Combine all the marinade ingredients together and add in the chicken. Marinate over night if you can.
  • Peanut drizzle sauce - in a small jug, whisk all the ingredients together - set aside.
  • Soak 8 wooden skewers in water for 15 minutes.
  • Thread the marinated chicken onto the skewers.
  • Heat a large pan or barbeque over a medium heat.
  • Cook the skewers on all sides until golden and cooked through.
  • Serve drizzled with the peanut drizzle sauce.