Coconut and Lime Chicken Skewers with Rice
Char-edged coconut-lime skewers piled on a board next to a bright, herb-flecked slaw — crunchy white and red cabbage tangled with carrot, mint and coriander, the dressing snapping with lime, fish sauce and chilli.
Ingredients
Serves 4- 3garlic cloves, finely grated
- 20 gfresh ginger, finely grated
- ½ tspground turmeric
- ½ tspdried chilli flakes
- 200 mlcoconut milk
- 2 tbspfish sauce
- 1 tbsplight brown sugar
- 2limes, zested and juiced
- 700 gboneless skinless chicken thighs, cut into 4cm chunks
- ¼small white cabbage, finely shredded
- ¼small red cabbage, finely shredded
- 1large carrot, julienned or grated
- 1lime, zest and juice (for slaw)
- 1 tbspfish sauce (for slaw)
- 1 tspcaster sugar
- 1red chilli, finely sliced (optional) (optional)
- 15 gcoriander leaves
- 15 gmint leaves
- Fine salt and black pepper
- 2 tbspsweet chilli sauce
- 3spring onions, thinly sliced on an angle (optional)
- 2 tbsptoasted desiccated coconut (optional)
- 1lime, cut into wedges (optional)
- 2 tbspsriracha (optional)
- 300gjasmine rice, dry
Method
- Whisk the coconut milk, lime zest and juice, grated garlic, ginger, fish sauce, brown sugar, turmeric and chilli flakes together in a large mixing dish until the sugar dissolves and the turmeric stains the coconut milk a deep gold. The grated garlic is going in raw to a marinade. Season the chicken generously with salt and pepper, tip it into the marinade and turn until every chunk is slicked. Cover and marinate for at least 30 minutes (an hour is better) while you build the slaw.
- Thread the marinated chicken onto 8 metal or pre-soaked wooden skewers, pushing the pieces close together so they stay juicy rather than drying out at the edges. Shake off excess marinade; too much wet coating and the skewers steam instead of char.
- While the chicken finishes marinating, cook the jasmine rice according to its packet instructions. Keep it covered and warm while you griddle the skewers.
- Heat a griddle pan or heavy frying pan over a high heat until lightly smoking. Cook the skewers in two batches, 4–5 minutes per side; don't crowd the pan, or the chicken releases water and boils instead of charring. You want deep, dark grill marks and the marinade caramelising at the edges; the chicken is done when firm to the press with no pink at the centre of a cut chunk. Lift onto a board to rest while you finish the slaw.
- While the chicken rests, toss the shredded white and red cabbages, carrot, lime zest and juice, fish sauce, sugar and chilli, if using, together. Tear in the coriander and mint and toss again. Taste and adjust; it should taste bright and punchy.
- Divide the rice between four plates, lay the skewers over it and heap the slaw alongside, and scatter the spring onions and toasted desiccated coconut over. A final squeeze of lime over the hot skewers wakes up the marinade flavours that the heat dulled. Tuck a lime wedge against the side and put the sriracha or sweet chilli sauce on the table for people to help themselves.
Per serving
- kcal
- 678
- protein
- 43.8g
- fibre
- 5.5g
- carbs
- 85g
- fat
- 18.2g
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