- 4 limes, juice, plus zest of 1
The same shape, but smaller than…
- 1 bunch coriander, stalks and leaves chopped separately
- 1½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ¾ tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 garlic cloves, crushed
- 1 tsp ginger paste
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1½ tsp Thai curry paste
Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…
- 8 skinless chicken breasts
- sweet chilli sauce, to serve
In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.
Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.
Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
Dinner party tipThread the chicken onto skewers before your guests arrive. Cook in batches as needed.