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Item price
£4.90 each est.Price per unit
£8.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the chicken into a large bowl with the curry paste, the zest and juice of 1 lime and half the coconut cream. Season and mix everything together. Cover, then leave to marinate in the fridge for at least 10 minutes, or up to 12 hours.
Cook the rice according to pack instructions, with the remaining coconut cream. Preheat the grill to medium.
Weave the strips of chicken onto 8 metal or soaked wooden skewers. Grill on a rack for 6-8 minutes each side, until slightly charred and cooked through with no pink meat and juices that run clear (discard any excess marinade).
Mix the cucumber, sugar snaps, chillies and most of the coriander leaves together in a bowl with the juice of 1 lime and a good pinch of salt. Serve the rice in a wide dish with the chicken skewers piled on top, lime wedges for squeezing over, and the salad on the side. Sprinkle with the remaining coriander.
Pork shoulder steaks, thinly sliced across the grain, would be ideal in this recipe. You could use red curry paste instead of Thai green, if you have some.
Typical values per serving when made using specific products in recipe
Energy | 3,039kJ/ 725kcals |
---|---|
Fat | 30g |
Saturated Fat | 13g |
Carbohydrates | 49g |
Sugars | 5.7g |
Fibre | 6.2g |
Protein | 62g |
Salt | 0.4g |
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