Warren Elwin's skewers are a party on a stick. Soak wooden skewers in water for a while before using to prevent them burning on the barbecue. Makes 15-30 skewers.
Ingredients
| 3 Tbsp | Red curry paste |
| 1 knob | Fresh ginger, finely grated, use a small knob |
| 1 | Lemon, freshly zested and juiced, plus a squeeze to serve |
| ½ cup | Coconut milk |
| 500 g | Chicken thighs (Main) |
Directions
- For the marinade, whisk together red curry paste, ginger, lemon and juice, coconut milk, and salt and pepper.
- To marinate, cut chicken into bite-sized pieces, toss through the marinade and leave to marinate overnight (or up to 2 days).
- Skewer 3-5 pieces of chicken per skewer and cook over a hot barbecue, turning frequently to cook evenly. Season with a squeeze of lemon to serve.