Chilli and Chicken Ginger Skewers

Cooking Time
30
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)