COCONUT CHICKEN SKEWERS
Marinate the chicken for these moreish skewers 24 hours ahead for fuss-free assembly on the day.
MAKES 12 PREP 15 MINS COOK 10
✶ 1tbsp Thai red curry paste
✶ 5tbsp coconut cream
✶ 6 skinless chicken breasts, cut into strips
✶ 100g desiccated coconut
✶ 5tbsp sweet chilli sauce You will need
✶ 12 bamboo or metal skewers
1 Mix the curry paste with the coconut cream. Stir in the chicken, then leave to marinate for at least 2 hrs or ideally overnight.
2 Thread the chicken onto the skewers and sprinkle over the coconut. Arrange on a foil-lined tray.
3 Heat the grill to high and cook the chicken for 4 mins each side, turning until cooked through. Serve with sweet chilli dip on
