Thai Coconut Chicken Kebabs

by The Batch Lady

All the flavours of your favourite Thai curry in the form of a chicken kebab! For this recipe, you will need some wooden skewers. Great served with rice and salad.

Method

Based on 4 servings, adjust as needed.

Step 1

Add all the ingredients (except for the rice and veggie accompaniments) to a large mixing bowl and mix well. Leave to marinate for 15 minutes.

Step 2

Preheat the grill. Thread the chicken chunks onto the wooden skewers and lay onto a lined grill tray. Cook for 6-7 minutes each side until the chicken is cooked through.

Step 3

Heat the rice according to the packet instructions, if using, and steam or stir-fry the veggies.

  • Ingredients
  • Based on 4 servings
  • 2 tsp Frozen Chopped Ginger 1x Sainsbury's Chopped Ginger 75g
  • 120ml Coconut Cream 1x Sainsbury's Coconut Cream 250ml
  • 2 tsp Thai Green Curry Paste 1x Blue Dragon Thai Green Curry Paste Pot 50g
  • 2 tsp Frozen Chopped Garlic 1x Sainsbury's Inspired to Cook Chopped Garlic 75g
  • 6 Chicken Thighs, diced into chunks 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 1 tbsp Soy Sauce 1x Sainsbury's Soy Sauce Reduced Salt 150ml
  • 1 tbsp Peanut Butter 1x Sainsbury's Crunchy Peanut Butter 340g
  • 440g Stir Fry Veggie Mix 2x Sainsbury's Baby Vegetable Stir Fry, Taste the Difference 220g
  • 2 Cooked Jasmine Rice 2x Tilda Microwave Rice Fragrant Jasmine 250g
  • Maldon Salt to taste, 1x Maldon Sea Salt Flakes 250g
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