Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
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THAI GREEN CURRY PASTE
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COCONUT MILK
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DRIED THAI HERBS & CHILLI
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BAMBOO SHOOTS
800g chicken thigh fillets, diced into roughly 3cm cubes
1 tbsp vegetable oil
1 small cucumber, sliced
2 red Asian shallots or small red onions, sliced
1 long red chilli, sliced
3 tbsp sweet chilli sauce
juice of 1 lime, plus extra lime wedges to serve
Instructions
STEP 1
In a large bowl whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces and stir to coat. Thread chicken onto skewers.
STEP 2
Heat oil in a large frying pan or on a barbecue grill plate. Cook chicken skewers for 4-5 minutes each side or until cooked through. Do this in batches if necessary.
STEP 3
In the meantime, combine the cucumber, shallots, chilli, sweet chilli sauce and lime juice in a bowl.
STEP 4
Serve chicken skewers with salad and lime wedges.
