Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
800g (1.76 lb) chicken thigh fillets, diced into roughly 3cm (1 inch) 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
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.
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.
In the meantime, combine the cucumber, shallots, bamboo shoots, chilli, sweet chilli sauce and lime juice in a bowl.
Serve chicken skewers with salad and lime wedges.
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