- serves 4 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 6 chicken thigh fillets
- 2 tbsp grated fresh turmeric
- 1 tbsp fresh grated ginger
- 1 tbsp fish sauce
- 2 tsp of palm sugar
- ¼ cup of coconut milk
- 3 limes
- rice cooked with turmeric, to serve
Soaking time: 20 minutes
Instructions
- Soak 8 bamboo skewers in water for 20 minutes.
- Cut the chicken into cubes (about 9 per thigh). Combine all ingredients except limes in a bowl. Add chicken, massage well to coat (see Note). Thread chicken on skewers.
- Preheat a BBQ or grill plate to medium high. Cook the skewers for 5 minutes each side.
- Cut limes in half and cook cut side down for 3 minutes or until caramelised.
- Serve over rice that has been cooked with the addition of tumeric, and the lime halves on the side.
Note
• The chicken can be marinated in the refrigerator for a few hours, if you have time.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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