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Thai green curry chicken skewers
By: Donna Hay
Fresh and Light [Paperback]
Prep time: 20 min
Cook time: 10 min
Serves:4
Thai green curry chicken skewers, from Donna Hay’s Fresh and Light book, are served on ginger couscous, a great meal to serve at dinner parties
Ingredients
• 2 tbsp Thai green curry paste
• 60 ml coconut cream
• 4x150 g chicken breast fillets, sliced
• 600 g cooked quinoa
• 20 g coriander leaves, chopped, plus extra leaves to serve
• 2 spring onions, finely chopped
• 1 tsp sesame oil
• limes, to serve
• mint leaves, to serve
Method
1. Place the curry paste and coconut cream in a bowl and mix to combine. Thread the chicken onto skewers and place on a baking tray lined with non-stick baking paper. Spread the curry mixture over the chicken to coat. Cook the skewers under a preheated hot grill for 5–7 minutes or until cooked through.
2. Place the quinoa, ginger, coriander, onion and sesame oil in a bowl and toss to combine. Divide the quinoa between serving plates, top with the chicken and serve with lime, mint and coriander.
Photography: William Meppem
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