Chilli and Chicken Ginger Skewers

Cooking Time
30 Minutes

Portions
4

Ingredients

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• ml canned coconut milk
• g lime (juice and zest)
•   tsp thai fish sauce
•   tsp Country Range Crushed Chillies
•   tsp Country Range Minced Garlic
•   tsp Country Range Ground Ginger
•   tsp Country Range Ground Paprika
• g chicken breasts, cubed
• g red pepper, cubed
• g green pepper, cubed
• g Chinese/Shitake mushrooms, halved
• g kewers or lemongrass stems (if using)

• 1

  Step 1

  Mix together the coconut milk, juice and zest of lime, fish sauce and spices in a bowl.
• 2

  Step 2

  Stir in the cubed chicken and leave to marinate in the refrigerator for 30 minutes - 1 hour.
• 3

  Step 3

  Thread pieces of the marinated chicken onto each skewer (or lemongrass stem, if using), alternating them with a piece of pepper and mushroom.
• 4

  Step 4

  Brush the skewers with any leftover marinade and place under a grill for 25-30 minutes or until cooked through, turning the skewers now and again so that they are evenly cooked. Serve with quarters of lime and boiled rice or salad.

Ingredients

• 50 ml canned coconut milk
• 0.5 g lime (juice and zest)
• 1 tsp thai fish sauce
• 0.5 tsp Country Range Crushed Chillies
• 0.5 tsp Country Range Minced Garlic
• 0.5 tsp Country Range Ground Ginger
• 0.5 tsp Country Range Ground Paprika
• 4 g chicken breasts, cubed
• 1 g red pepper, cubed
• 1 g green pepper, cubed
• 8 g Chinese/Shitake mushrooms, halved
• 8 g kewers or lemongrass stems (if using)