Servings: 4 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins

Lunch | Salads & Starters

This one of my favourite Thai dishes to cook as it is loved by the whole family. It is really easy to create and yet taste delicious. Totally Thai, totally authentic.

Ingredients

Chicken Skewers

  • Chicken Breasts (640g)
  • Coconut Milk (100ml (approx))
  • Red Curry Paste (2 tsp)
  • Paprika (2 tsp)
  • Xylitol (1 tsp)
  • Lime
  • Coriander (handful)
  • Chopped Nuts (4 tbsp)
  • Birds Eye Chilli

Thai Peanut Sauce

  • Peanut Butter (200g)
  • Red Curry Paste (2 tbsp)
  • Xylitol (2 tsp)
  • Aminos Sauce (1 tbsp)
  • Cider Vinegar (2 tbsp)
  • Coconut Milk (150ml (approx))
  • MSG (1 tsp)

The Chicken

1. Chop the chicken into approximately one inch chunks and marinade the chicken with 100ml of coconut milk, xylitol, red curry paste and paprika. Set aside for at least 20 minutes, or better still pop in the fridge overnight. At same time put your wooden skewers into a bowl of water (helps stop them burn).
2. Thread onto skewers - 640g should give you about 8 skewers, but it is totally up to you how much you put on each.
3. Heat 2 tbsp of coconut oil in a large saucepan over high heat and cook until golden brown. While normally I don't like over cooking food, this dish benefits from being well cooked (not burnt of course).

Serve with chopped peanuts, a little coriander, lime wedges and optional.

PEANUT SAUCE
Place all of the ingredients in a saucepan and add a small cup of boiling water and stir over a low to medium heat. As the water gets absorbed and the sauce thickens, keep adding more water to get the consistency you desire. Ideally you want to create it just short of being too runny.

PEANUT SAUCE

Place all of the ingredients in a saucepan and add a small cup of boiling water and stir over a low to medium heat. As the water gets absorbed and the sauce thickens, keep adding more water to get the consistency you desire. Ideally you want to create it just short of being too runny.