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Massaman chicken skewers with coconut rice

Serves 4
Prep time: 20 mins, marinate overnight
Cooking time: 30 minutes

Alternating chicken with potato for these spicy Thai skewers stretches a small amount of chicken to feed four. Plain rice could be served instead of coconut rice but it does bring a level of rich, creaminess to the meal. The salsa-style salad balances everything with its tangy sweetness.

Ingredients

Method

  • 450 g skinless boneless chicken thighs
  • 6 Small potatoes
  • 4 Tbsp Massaman curry paste
  • 1 Oil, for drizzling
  • 1 cup Basmati rice
  • ¾ cup coconut milk
  • ¾ cup Water
  • 1 pinch Salt
View the method
  1. Cut chicken thighs in to large dice and marinate in 2 Tbsp of curry paste for 1 hour or overnight.
  2. Cut the potatoes in quarters and boil in salted water until just tender. Leave to marinate in the other 2 Tbsp of curry paste for 1 hour or overnight.
  3. Bring rice, coconut milk, water and salt to the boil, then stir well, turn down heat, cover with a tight-fitting lid and simmer gently for 10 minutes. Turn off heat and leave to steam another 15 minutes before lifting the lid and fluffing with a fork.
  4. Thread the chicken and potatoes on to skewers, drizzle with oil and cook on a barbecue or grill pan for 10-15 minutes, turning frequently, until chicken is cooked.
  5. Serve the chicken skewers on rice with cucumber and pineapple salad (recipe below).


Cucumber and pineapple salad

  1. Mix ¼ cup lemon juice with 2 Tbsp sugar and ¼ tsp salt until sugar and salt have dissolved.
  2. Add 1 red chilli, chopped, 1 shallot, thinly sliced, ¼ cup coriander leaves, ¼ cup mint leaves, 2 cups diced cucumber and 1 cup diced pineapple and mix well.
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