Chicken Thai Koftas With Coconut & Lime Dipping Sauce
May 24, 2018
Categories: Dinner, Snacks, Poultry, Chicken, Fruit, Coconut, Appetizers, Thai, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Ladies Luncheon, Weeknight Meals, Freezer, Grill (Electric), Grilling (Outdoor), Refrigerator, Stove Top, Low Fat, Non-Dairy, Boneless Pieces, Ground Chicken, Kosher Meat more
"From our daily newspaper The West Australian. Times are estimated."
- FOR DIPPING SAUCE
- 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
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.
Roll the chicken mixture into oblong kofta shapes and place on a skewer (a small ball of mixture for each).
Chill shaped koftas in the freezer or fridge until mixture firms up (30 to 60 minutes).
Cook on a barbecue plate or in a frypan on the stove, turning frequently until cooked through and browned on all sides.
For dipping sauce, mix all ingredients in a bowl and season.
Serve koftas with the coconut lime dipping sauce along, on rice, or in a salad.
Tips & Variations
No special items needed.