Low-fat Lemongrass Chicken Skewers

Ideal for summer, this recipe is very simple and healthy. You can cook on a barbecue or simply pan-fry. Serve these delicious chicken skewers with a mango sauce and some rice or a baby green salad.
Happy cooking!

Serves 4
Preparation time: 20 minutes + 4 hours marinating
Cooking time: 20 minutes
Difficulty: **

Ingredients:
4 chicken thigh fillets
1 1/2 tablespoons soft brown sugar
1 1/2 tablespoons lime juice
2 tablespoons green curry paste
Grated rind of 1 lime
2 stalks lemongrass


Mango salsa:
1 mango (small to medium size)
Grated rind of 1 lime
2 teaspoons lime juice
1 teaspoon soft brown sugar
1/2 teaspoon fish sauce

Cut the chicken fillets half lengthways. Combine the brown sugar, lime juice, curry paste and grated lime rind. Add the chicken, mix well and refrigerate for at least 4 hours, covered.

Trim the lemon grass to measure about 20 cm (8 inches). Leave the root intact. Cut each lengthways into four pieces.

Cut two slits in the chicken and thread onto the lemongrass. Repeat with the remaining chicken and lemongrass.

Barbecue or pan-fry until cooked through.

For the mango sauce, stir together all the ingredients and serve with the chicken.