Thai Green Curry Chicken Skewers

    40 minutes

    It's a bit of work to make your own curry paste but I think you'll find the results are well worth it! This is great on grilled or barbecued chicken skewers.

    1 person made this

    Serves: 4 

    • 2 teaspoons coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 1 teaspoon peppercorns
    • 1/3 cup fresh coriander leaves
    • 2 slices fresh ginger
    • 1 stalk lemongrass, white part only, diced
    • 6 Thai chilli peppers
    • 2 onion shallots, diced
    • 4 cloves garlic, diced
    • zest of 1 lime
    • 1 1/2 teaspoons salt
    • 1/4 cup peanut oil
    • 4 skinless, boneless chicken breast halves

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. In a frypan, dry fry the coriander seeds, cumin seeds, fennel seeds and peppercorns 2-3 minutes until browned but not burning. Let cool and grind in a spice grinder or mortar and pestle.
    2. Combine the toasted spices with all the other ingredients except the chicken and oil in a food processor. With the motor running, slowly pour in the oil. Soak 12 wooden skewers.
    3. Slice the chicken breasts into long strips and thread them onto the skewers. Baste with the curry paste mix and grill or barbecue, turning and basting as necessary, about 10 minutes.

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