Thai green curry chicken skewers

Make fresh and light skewers and serve on ginger couscous for a great dinner
By Donna Hay
Thai green curry chicken skewers
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp Thai green curry paste
  • 60 ml coconut cream
  • 4x150 g chicken breast fillets, sliced
  • 600 g cooked quinoa
  • 20 g coriander leaves, chopped, plus extra leaves to serve
  • 2 spring onions, finely chopped
  • 1 tsp sesame oil
  • limes, to serve
  • mint leaves, to serve


1. Place the curry paste and coconut cream in a bowl and mix to combine. Thread the chicken onto skewers and place on a baking tray lined with non-stick baking paper. Spread the curry mixture over the chicken to coat. Cook the skewers under a preheated hot grill for 57 minutes or until cooked through.

2. Place the quinoa, ginger, coriander, onion and sesame oil in a bowl and toss to combine. Divide the quinoa between serving plates, top with the chicken and serve with lime, mint and coriander.

Fresh and Light by Donna Hay (Hardie Grant, £18.99) Photography: William Meppem.

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