Lemongrass Chicken with Green Papaya Salad

Lemongrass Chicken with Green Papaya Salad
Midweek meals have never been easier than these simple lemongrass chicken skewers. Marinate ahead of time for an easy and delicious dinner.

Lemongrass Chicken skewers are served with Green Papaya Salad and chilli dressing. Green Papaya is popular in Thai cooking, this fabulous fruit has a tart flavour and crunchy texture.

Lemongrass Chicken with Green Papaya Salad Recipe

Serves 4


8 chicken thigh fillets, cut into 3cm pieces

1 lemongrass stem, pale section only, finely chopped

1 tbsp finely grated ginger

2 tsp finely grated galangal

¼ cup finely grated palm sugar

2 long red chillies, finely chopped

½ cup light soy sauce

1 green papaya, cut into matchsticks

1 pink grapefruit, in segments

micro radish leaves, to serve

Chilli Dressing

2 tbsp lime juice

1 tbsp fish sauce

1 red chilli, extra, seeded, chopped

1 tbsp palm sugar, extra


Combine chicken, lemongrass, ginger, galangal, sugar, chillies and soy sauce in a bowl. Cover with plastic wrap; refrigerate for 1 hour.

Thread chicken onto pre-soaked bamboo skewers.

To make dressing, combine lime juice, fish sauce, extra chilli and extra palm sugar in a bowl.

Preheat chargrill on high. Cook chicken for 3 minutes each side or until cooked.

Combine papaya, grapefruit and radish leaves; drizzle with dressing. Serve with Lemongrass Chicken skewers.

Smart Tip:

Soaking bamboo skewers in water for 30 minutes before treading the chicken on, will prevent the skewers from burning over the hot grill.


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