About this recipe:The marinade is simply made using coconut milk, coriander and curry powder. The mini chicken fillets only need to marinate for half an hour, then you can thread it onto wooden skewers and char-grill or barbecue it. Great for a bbq party!
120ml coconut milk
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
1/2 teaspoon chilli oil
450g chicken mini fillets
1 tablespoon chopped fresh coriander
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
225g Thai peanut sauce
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In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chilli oil. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
Preheat a griddle pan or barbecue for high heat. Thread the chicken strips onto skewers. Throw away any left over marinade.
Cook chicken for 2 to 3 minutes per side, or until no longer pink inside. The time will depend on how thick the chicken is. Transfer to a serving plate, and garnish with fresh coriander and peanuts. Serve with peanut sauce for dipping.