Thai Chicken Skewers

Cooking time: 20 minutes
Serves: 2 people


Green chicken skewers


  • Lettuce 
  • Cucumber
  • ¼ cup crushed peanuts
  • Purple onion
  • Tomato
  • 2 cloves garlic
  • 1 tbs Ayam fish sauce
  • 1 tsp sugar
  • Juice of half a lime
  • Chili to taste


  1. In a frying pan pour in the tin of coconut milk and place on medium heat, stir in 1 tbsp of Thai green curry paste. Add the chicken skewers so they infuse and poach in the milk.
  2. We don’t want to over cook them we just want to ensure they’re almost cooked through. Approx 5-7 min poaching time. Take out and place on a dish, meanwhile keep the curry milk on heat and let it simmer away so it reduces and becomes a thick sauce.
  3. Crank the air fryer on grill mode and pop the chicken skewers in and brush a little curry paste on top for an extra kick! Let them caramelise or sear for approx 3-4 minutes.
  4. Make the salad, heat the rice and char the naan directly on the gas cooktop.  
  5. When it comes to serving the vision is to have the naan down first, then the rice on top followed by the skewers, drizzle some of the thickened sauce on top and serve salad either on the side or in a separate bowl.
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