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How to make Thai chicken skewers with peanut sauce

Yield = 4
Prep time: 1:20
Cook time: 0:15
Total time: 1:35

Ingredients

  • 4 chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1/4 cup fresh coriander leaves, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 1 long red chilli, finely chopped
  • 2 teaspoons peanut oil
  • 270ml can light coconut milk
  • 1 1/2 tablespoons natural peanut butter
  • 2 teaspoons kecap manis
  • 2 small roma tomatoes, quartered lengthways
  • 1 red onion, halved, cut into 8 wedges
  • 2 tablespoons roasted cashews, roughly chopped
  • 1/2 cup small sprigs fresh coriander
  • 1 bunch baby bok choy, steamed
  • Jasmine rice, steamed, to serve

Method

  • Step 1 Place chicken in a glass or ceramic bowl. Add coriander, fish sauce, lime juice and 1/2 each of the garlic, ginger and chilli. Cover. Refrigerate for 1 hour to marinate.
  • Step 2 Meanwhile, heat oil in a small saucepan over medium heat. Add remaining garlic, ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, peanut butter and kecap manis. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes or until well combined and slightly thickened.
  • Step 3 Using two skewers at a time, thread 3 pieces of chicken, 1 piece of tomato and 1 piece of onion, alternating, onto skewers. Repeat with the remaining chicken, tomato and onion to make 8 skewers.
  • Step 4 Heat a greased barbecue plate or chargrill on medium heat. Cook skewers for 5 minutes each side or until the chicken is browned and cooked through.
  • Step 5 Toss cashews and coriander together. Serve skewers with peanut sauce, baby bok choy and steamed rice and sprinkled with cashew 'salsa'.