Ingredients

The following ingredients have 8 Servings
  • 4 limes , juice, plus zest of 1
  • 1 bunch coriander , stalks and leaves chopped separately
  • 1 ½ tsp sugar
  • ¾ tsp fish sauce
  • 1 tbsp olive or rapeseed oil
  • 2 garlic cloves , crushed
  • 1 tsp ginger paste
  • 1 ½ tsp Thai curry paste
  • 8 skinless chicken breasts
  • sweet chilli sauce , to serve

Instruction

  • 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.