Lemongrass Chicken Skewers
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 2 sprigs Lemongrass (white and light green parts only)
- 1 whole Lime
- ½ Red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 Tbsp yellow Curry paste
- 1 whole Lime
- 250 milliliters Coconut milk
- 8 sprigs Lemongrass
- Sea salt
- vegetable oil (for frying)
- fresh cilantro (for garnish)
Preparation steps
Rinse the chicken, pat dry and cut into strips. Place the strips in a shallow dish. Cut the lemongrass into thin rings. Wash the lime, pat dry and cut in half. Finely grate the peel and squeeze the juice from one half. Cut the other half into wedges. Rinse the chile pepper, remove the seeds and finely chop. Peel and finely chop the garlic and ginger. Mix the garlic and ginger with the lemongrass, curry paste, lime juice and coconut milk. Pour the mixture over the chicken breast strips, cover and refrigerate for about 2 hours.
Remove the outer leaves from the whole lemongrass stalks and trim the narrow end into a point, for skewering.
Remove the chicken breast strips from the marinade and slide onto the lemongrass skewers. Season with sea salt and fry in hot oil until golden brown.
Place the skewers on a serving platter, sprinkle with chili salt and lime zest and garnish with lime wedges and fresh cilantro.