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Thai-Style chicken skewers with pickled cucumber salad recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Enjoy quick and flavorful Thai chicken skewers with lime and fresh coriander for a delicious mid-week meal.
Ingredients:
  • 600g Australian Chicken Thigh Fillets, coarsely chopped
  • 56.00 gm red curry paste
  • 24.40 gm fish sauce
  • 2 spring onions, coarsely chopped
  • 250.00 ml coarsely chopped coriander
  • 1 large carrot, peeled, cut into long matchsticks
  • 2 large Lebanese cucumbers, seeded, cut into long matchsticks
  • 60ml white wine vinegar
  • Vegetable oil, to shallow-fry
  • 2 Baby Cos Lettuces, trimmed, cut into quarters lengthways
  • 80ml sweet chilli sauce
  • 35g peanuts
Instructions:
  • Combine the chicken, curry paste, fish sauce, spring onion, and most of the coriander in a food processor. Season generously. Blend until nearly smooth. Move the mixture to a large bowl. Form into 12 portions and mold each around a metal or soaked bamboo skewer. Chill on a plate in the fridge for 10 minutes.
  • In a large bowl, combine the carrot, cucumber, and remaining coriander. In a small jug, stir together the vinegar and sugar until the sugar dissolves, then drizzle the mixture over the vegetables and gently toss to combine. Let it sit for 10 minutes to enhance the flavors.
  • In a large frying pan, add oil to reach 5mm up the side of the pan. Heat over medium-high heat. Cook half of the skewers, turning occasionally, until they are golden brown and cooked through, about 5 minutes. Transfer to a plate lined with paper towel and cover to keep warm. Repeat with the remaining skewers.
  • Strain the cucumber mixture and plate on a large serving platter with the skewers, lettuce, sweet chilli sauce, and peanuts.

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