Served with a tangy pickled cucumber salad, these Thai style chicken skewers are a must-try. Top with crushed peanutes for an extra crunch.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
600g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
2 tbs red curry paste
1 tbs fish sauce
2 spring onions, coarsely chopped
1 cup coarsely chopped coriander
1 carrot, peeled, cut into long matchsticks
2 Lebanese cucumbers, seeded, cut into long matchsticks
¼ cup (60ml) white wine vinegar
2 tbs caster sugar
Vegetable oil, to shallow-fry
2 Coles Australian Baby Cos Lettuces, trimmed, cut into quarters lengthways
⅓ cup (80ml) sweet chilli sauce
¼ cup (35g) peanuts, toasted, coarsely chopped
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Method
Step 1
Place the chicken, curry paste, fish sauce, spring onion and three-quarters of the coriander in a food processor. Season. Process until almost smooth. Transfer mixture to a large bowl. Divide into 12 portions and shape each portion around a metal or soaked bamboo skewer. Place on a plate in the fridge for 10 mins to chill.
Step 2
Meanwhile, place carrot, cucumber and remaining coriander in a large bowl. Stir the vinegar and sugar in a small jug until the sugar dissolves. Drizzle over the cucumber mixture and gently toss to combine. Set aside for 10 mins to develop the flavours.
Step 3
Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium-high heat. Cook half the skewers, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining skewers.
Step 4
Drain cucumber mixture. Arrange on a large serving platter with the skewers, lettuce, sweet chilli sauce and peanut.
Thai-style chicken skewers with pickled cucumber salad
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
600g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
2 tbs red curry paste
1 tbs fish sauce
2 spring onions, coarsely chopped
1 cup coarsely chopped coriander
1 carrot, peeled, cut into long matchsticks
2 Lebanese cucumbers, seeded, cut into long matchsticks
¼ cup (60ml) white wine vinegar
2 tbs caster sugar
Vegetable oil, to shallow-fry
2 Coles Australian Baby Cos Lettuces, trimmed, cut into quarters lengthways
⅓ cup (80ml) sweet chilli sauce
¼ cup (35g) peanuts, toasted, coarsely chopped
Description
Served with a tangy pickled cucumber salad, these Thai style chicken skewers are a must-try. Top with crushed peanutes for an extra crunch.
Method
Step 1
Place the chicken, curry paste, fish sauce, spring onion and three-quarters of the coriander in a food processor. Season. Process until almost smooth. Transfer mixture to a large bowl. Divide into 12 portions and shape each portion around a metal or soaked bamboo skewer. Place on a plate in the fridge for 10 mins to chill.
Step 2
Meanwhile, place carrot, cucumber and remaining coriander in a large bowl. Stir the vinegar and sugar in a small jug until the sugar dissolves. Drizzle over the cucumber mixture and gently toss to combine. Set aside for 10 mins to develop the flavours.
Step 3
Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium-high heat. Cook half the skewers, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining skewers.
Step 4
Drain cucumber mixture. Arrange on a large serving platter with the skewers, lettuce, sweet chilli sauce and peanut.
