Ingredients Jump to Instructions ↓

  1. 1 cup coconut cream

  2. 2 tbs good-quality mild curry powder

  3. 4 garlic cloves

  4. 2 tbs brown sugar

  5. 40ml (2 tbs) Thai fish sauce

  6. 4 tbs chopped coriander root and stem

  7. 1kg chicken breast fillets, cut into 2cm pieces

Instructions Jump to Ingredients ↑

  1. Method Place coconut cream, curry, garlic, sugar, fish sauce and coriander in a blender and process until smooth. Place chicken in a non-metallic bowl, add marinade and stir well. Cover and refrigerate overnight. The next day, thread 3-4 pieces of chicken on each skewer, then grill until cooked through. Serve on platters with mango chutney, if desired.


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