Directions
- 1Combine all the marinade ingredients in a mixing bowl.
- 2Thread the chicken onto wooden skewers.
- 3Cook the skewers in the oven at 200°C (fan) for 20-25 minutes, flipping halfway, or in an air fryer at 190°C for 12-15 minutes, flipping halfway.
- 4While the skewers are cooking, prepare the sauce by combining the remaining marinade, green curry paste, and a few chili flakes in a pan on low heat.
- 5Stir in coconut milk and fish sauce into the sauce mixture and set aside.
- 6Fry mushrooms with garlic, brown sugar, chili flakes, oyster sauce, light soy sauce, and fish sauce.
- 7Once the mushroom mixture is bubbling, add the chopped Asian greens and cook until ready.
Ingredients
- 700 g Chicken Thigh Fillets
- 1 handful Fresh Coriander
- 3 cloves Garlic
- 3 cm Ginger
- 1 Tsp Chilli Flakes
- 2 Tbsp Green Curry Paste
- 200 ml Coconut Cream
- 2 Tbsp Olive Oil
- 1 Tbsp Green Curry Paste
- 1 Tsp Chilli Flakes
- 200 ml Coconut Milk
- 1 Tbsp Fish Sauce
- leftover marinade
- 150 g Mushrooms
- 1 clove Garlic
- 1 Tbsp Brown Sugar
- 1 Tsp Chilli Flakes
- 2 Tbsp Oyster Sauce
- 2 Tbsp Light Soy Sauce
- 2 handful Chopped Asian Greens
- 1.33 cups Uncooked Rice
Equipment
mixing bowlwooden skewersovenair fryerpan
Tips
- Make extra portions for meal prep.
- Ensure to get your hands dirty when combining ingredients for the skewers.
- Flip skewers halfway through cooking in the oven or air fryer.
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