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Thai lime coconut chicken with papaya sambal Recipe

Ingredients for 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
  • 1

    Serves 20.

  • 2

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

  • 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.

  • 4

    Cook on the griddle.

  • 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.

  • 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.»

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

Rate this recipe :

(14 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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