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Massaman chicken skewers with rice noodle salad recipe

Massaman chicken skewers with rice noodle salad recipe

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Created by the Tesco Kitchen

Barbecuing doesn’t have to be just for the weekend. These mango and coconut BBQ chicken skewers are a fab thing to make during the week as they’re so simple to rustle up. Served alongside a colourful noodle salad with zingy dressing, any leftovers are delicious the next day too. See method

  • Serves 4
  • Takes 45 mins
  • 643 calories / serving
  • Gluten-free

Ingredients

  • 600g pack chicken thigh fillets, halved
  • 400g tin light coconut milk
  • 1 x 180g jar massaman paste

For the rice noodle salad

  • 225g vermicelli rice noodles
  • 1 perfectly ripe mango, chopped into pieces
  • 1 small red onion, finely sliced
  • 3 carrots, peeled and julienned (cut into fine matchsticks)
  • 4 baby cucumbers, sliced
  • ½ 30g pack fresh mint
  • ½ 30g pack fresh coriander
  • 1 lime, juiced
  • 1 red chilli, finely chopped​
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil​
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    2700kj
    643kcal     32%

  • Fat

    27g 38%

  • Saturates

    10g 51%

  • Sugars

    15g 16%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 64.3g Protein 33.7g Fibre 6.3g

Method

  1. Place the chicken in a bowl with half the coconut milk (reserving the other half for the dressing), the massaman paste, and season. Stir to coat evenly then leave to marinate for at least an hour or overnight.
  2. Divide the chicken between 4 large or 8 smaller skewers (soaked in water for 10 mins if wooden), then grill on a hot barbecue for 4-5 mins each side until golden, lightly charred and cooked through. Brush with extra marinade whilst they’re cooking.
  3. Cook the noodles to pack instruction then divide between four bowls and top with the all the rice noodle salad ingredients. Whisk together the dressing ingredients and the remaining half the coconut milk in a small bowl then pour over the bowls.
  4. Top with the chicken skewers and pour over the dressing.

Tip: To cook on a griddle pan, heat 1 tbsp oil in the pan over a high heat. Push the chicken onto skewers and griddle for 15-18 mins turning regularly, until cooked through.

See more recipes from the Tesco Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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