Chicken Thai Koftas With Coconut & Lime Dipping Sauce

12
Servings
15m
Prep Time
10-15m
Cook Time
25m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings
OK
  • FOR DIPPING SAUCE

Nutritional

  • Serving Size: 1 (70 g)
  • Calories 87.2
  • Total Fat - 3.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 82.6 mg
  • Sodium - 86.8 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.8 g
  • Protein - 7.9 g
  • Calcium - 27.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0 mg

Step 1

Heat pan to low and add oil and gently heat curry paste and ginger until aromatic and once cooled add to the minced chicken along with other ingredients.

Step 2

Roll the chicken mixture into oblong kofta shapes and place on a skewer (a small ball of mixture for each).

Step 3

Chill shaped koftas in the freezer or fridge until mixture firms up (30 to 60 minutes).

Step 4

Cook on a barbecue plate or in a frypan on the stove, turning frequently until cooked through and browned on all sides.

Step 5

For dipping sauce, mix all ingredients in a bowl and season.

Step 6

Serve koftas with the coconut lime dipping sauce along, on rice, or in a salad.

Tips & Variations


No special items needed.

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