Vietnamese Chicken Skewers
Prep time
Cook time
Total time
  • 2 chicken breast
  • Marinade:
  • 1 stem of lemon grass
  • 1 clove garlic, peeled and chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp cane sugar
  • 1 tsp fish sauce
  • Peanut Sauce:
  • 4 tbsp unsalted peanuts
  • 2 tbsp peanut oil
  • 1 clove of garlic, peeled and chopped
  • 2 tsp red curry paste
  • 200 ml coconut milk
  • 1 tsp sea salt
  • 2 tsp sugar
  • ginger
  1. Chop the lemon grass and crush the lemon grass and the garlic, add the curry powder, salt and sugar. Add the fish sauce and mix this. Cut the chicken in small 2 cm pieces and put them in a plastic bag. Add the marinade and make sure the chicken is covered. Set the chicken aside for at least 30 minutes.
  2. In the meanwhile you can start with the sauce.
  3. Heat a pan and add the nuts and roast them for about 4 minutes. Make sure they do not burn. Use a small mixer or a mortar to chop them into small pieces. Keep some chunks if you like.
  4. Heat the peanut oil in a large non stick pan (I use Green Pan) and add the garlic. Sear this for 1 minute and then add the red curry paste and bake this for half a minute. Add the coconut milk and season with pepper and salt. Add the nuts. Let the sauce cook until it is as thick as you like. I like a rather thick sauce.
  5. Prick the meat onto the skewers. One per person is enough.
  6. Heat the plancha to 180° and when heated put the chicken skewers on. Grill for about 8 to 10 minutes. You can also use a grill pan.
  7. Serve with cooked rice, grilled veggies or a salad.
  8. Enjoy!
Nutrition Information
Serving size: 4
Recipe by Must Be Yummie at