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Thai-style chicken skewers with mango coconut dip

Make Thai-style chicken skewers with mango coconut dip at home with Sunflower Oil, Clear Honey, Curry Powder, Canned Coconut Milk, and Double Cream. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tsp
• 1/2 tsp
• 4 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat a griddle pan until very hot. Soak two bamboo skewers in water for 10 minutes.

2. 2

   Place the oil, honey, turmeric and curry powder into a bowl and season, to taste, with salt and freshly ground black pepper. Mix well.

3. 3

   Thread the chicken pieces onto the bamboo skewers, then place onto the griddle pan.

4. 4

   Cook for 3-4 minutes on each side, or until completely cooked through.

5. 5

   Meanwhile, for the dip, place the coconut milk, cream and mango into a mini-food processor and blend to a smooth sauce.

6. 6

   Pour the dip into a small pan over a low heat and cook gently for 2-3 minutes, until just heated through but not boiling.

7. 7

   To serve, arrange the chicken skewers on a warmed plate and set a small dish of the mango and coconut dip alongside.