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Green curry spiced chicken skewers with Asian red cabbage slaw


  • Whisk the curry paste, fish sauce, sugar and the juice of 1 lime in a large bowl. Add the chicken, toss until well coated and refrigerate for 2 hours, tossing now and again. 
  • Then thread the chicken on to skewers and cook on a lightly oiled, preheated ridged grill (or BBQ) until caramelised, brushing with the marinade, spraying with oil and squeezing with a little lemon juice as you do so. 
  • Gently toss the cabbage, carrot, red onion, peanuts, mint and coriander with Asian dressing to taste. 
  • Serve the skewers on a mound of the slaw.


  • 1 tbsp Thai green curry paste
  • 2 tbsp Asian fish sauce
  • 1 tspn shaved palm (or soft brown) sugar
  • juice of 1-2 limes
  • 600 gm boneless, skinless chicken thighs, cut into 2 cm pieces
  • olive oil spray
  • ¼ red cabbage, finely shredded
  • ½ medium carrot, grated
  • ¼ red onion, finely sliced
  • a handful of unsalted peanuts, roasted
  • a handful of fresh mint leaves
  • a handful of fresh coriander leaves
  • Huey’s Asian dressing (or any other Asian dressing)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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