These Thai inspired fish appetizers are very fast to put together.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Strip the tough outer layers from lemon grass stalks until they're pencil thin; set aside. In a bowl combine coconut milk, green curry paste, and chopped lemon grass. Add fish. Marinate for 30 minutes. Meanwhile, use a sharp knife to cut a point at one end of each of the lemon grass stalks. Skewer the cubes of fish onto stalks. Grill over medium heat for 2 to 3 minutes on each side or until fish flakes easily with a fork.


Test Kitchen Tip:

Help thread the fish or chicken onto the lemon grass skewers by making a slit with the point of a paring knife through the center of each chunk.

Nutrition Facts

64 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 15 mg cholesterol; 61 mg sodium. 227 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 11 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 0 mg iron;