• STEP 1

    In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.

  • STEP 2

    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.

  • STEP 3

    Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.

  • STEP 4

    Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.

  • STEP 5

    Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.


Thread the chicken onto skewers before your guests arrive. Cook in batches as needed.

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