Coconut rice and Thai chicken skewers

Coconut rice and Thai chicken skewers
  • Serves icon Serves 4
  • Time icon Hands-on time 25 minutes

This Thai chicken and coconut rice recipe makes an inspiring and delicious supper that requires just a few ingredients.

Nutrition: per serving

Calories
433kcals
Fat
8.4g (6.3g saturated)
Protein
33.4g
Carbohydrates
55.4g (3.5g sugars)
Fibre
0.9g
Salt
2.2g
Calories
433kcals
Fat
8.4g (6.3g saturated)
Protein
33.4g
Carbohydrates
55.4g (3.5g sugars)
Fibre
0.9g
Salt
2.2g

Ingredients

  • 3 free-range chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tsp soft light brown sugar
  • 1 red chilli
  • knob of fresh ginger
  • 1 lime
  • wooden skewers or lemongrass stalks
  • 250g basmati rice
  • 160ml tin coconut milk
  • coriander leaves

Method

  1. Chop 3 free-range chicken breasts into bite-size chunks and marinate in the soy sauce, fish sauce, soft light brown sugar, red chilli, finely chopped, a knob of fresh ginger, grated, and the zest and juice of the lime for at least 30 minutes.
  2. Thread onto soaked wooden skewers or lemongrass stalks.
  3. Heat a frying pan or griddle and fry/grill for 5-6 minutes, turning and basting, until cooked through.
  4. Meanwhile, cook 250g basmati rice in a deep pan of boiling salted water for 8-10 minutes, then drain and return to the pan with a 160ml tin coconut milk.
  5. Cook over a low heat for 2 minutes, stirring, until the coconut milk has been absorbed.
  6. Serve with the skewers, scattered with coriander leaves.

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