Thai chicken skewers

• limes↗4

  juice, plus zest of 1

• bunch coriander1

  stalks and leaves chopped separately

• sugar↗1 ½ tsp tsp
• fish sauce↗¾ tsp tsp
• olive or rapeseed oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• ginger↗1 tsp tsp

  paste

• Thai curry paste↗1 ½ tsp tsp
• skinless chicken breasts↗8
• sweet chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.

2. 2

   Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.

3. 3

   Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.

4. 4

   Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.

5. 5

   Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.