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Ingredients

400ml can coconut milk, plus extra, to serve
2 tablespoons green curry paste
500g chicken thigh fillets, trimmed, cut into strips
1⁄2 ripe red papaya, deseeded, peeled, sliced
1⁄2 red onion, cut into thin wedges
1⁄2 cup fresh coriander leaves, plus extra leaves, to serve
1 lime, juiced
Lime wedges, to serve

Method

Step 1 Combine coconut milk and curry paste in a glass or ceramic bowl. Use a fork to prick the chicken all over. Add to coconut mixture and turn to coat. Cover with plastic wrap. Place in the fridge for 1 hour, or overnight, to marinate.
Step 2 Thread the marinated chicken strips onto metal or pre-soaked bamboo skewers. Discard the marinade.
Step 3 Preheat a barbecue grill or chargrill pan on high. Cook the chicken skewers, turning, for 3-4 minutes each side or until the chicken is cooked through. Transfer to a plate. Season.
Step 4 Combine the papaya, onion, coriander and lime juice in a bowl. Season. Divide among plates and top with the chicken skewers. Drizzle with extra coconut milk and sprinkle with extra coriander. Serve with lime wedges.

Spicy grilled chicken skewers with red papaya salad

How to make Spicy grilled chicken skewers with red papaya salad

Ingredients

Method