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Thai lime coconut chicken with papaya sambal Recipe

Marinated chicken skewers with green chilli, lime zest, coconut milk and lemongrass served with a papaya sambal.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(17 votes) 4.1/5
Ingredients
Pour people
  • Stick(s) of lemongrass : 1 whole
  • Green chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Spring onion(s) : 3 whole
  • Fresh coriander : 0.5 bunch
  • Ground turmeric : 2.5 g
  • Ground coriander : 5 g
  • Lime(s) : 1 whole
  • Fresh ginger : 40 g
  • Unsweetened coconut milk : 12.5 ml
  • Chicken breast(s) (150g) - skinless : 4 whole
  • Part two of the recipe
  • Papaya : 1 whole
  • Red onion(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Lime juice : 3 ml
  • Soy sauce : 1.5 ml
  • Caster sugar : 15 g
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • ETAPE 1

    Serves 20.

  • ETAPE 2

    Remove and discard the tough outer skin from the lemongrass stalks. Roughly chop. Cut the chicken into strips and skewer.

  • ETAPE 3

    Place the rest of the ingredients in a food processor or blender and pulse until smooth. Marinate the chicken in this paste for at least 1 hour.

  • ETAPE 4

    Cook on the griddle.

  • ETAPE 5

    To make the sambal: peel, de-seed and finely dice the papaya. Peel and chop the red onion. Place in a bowl, add the rest of the sambal ingredients and mix well.

  • ETAPE 6

    Serve the chicken skewers with the sambal.

Chef's tip

«Prepare the skewers in advance - griddle lightly but not so that the chicken is cooked through. Finish cooking just before you want to serve.»

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