Cooking Instructions
1.
Finely chop the
Salted Peanuts (10 tsp)
and
Fresh Cilantro (4 tsp)
. Roughly chop the
Lemongrass (1 stalk)
,
Fresh Ginger (1 Tbsp)
. Deseed the
Red Chili Pepper (1)
. Juice
Limes (2)
and zest one. Peel the
Garlic (1 clove)
.
2.
Dice the
Chicken Breasts (4)
into 1.5 inch, or 3.5 centimeter cubes.
3.
In a food processor, add
Kaffir Lime Leaves (3)
, lemongrass, deseeded chili, garlic,
Creamy Natural Peanut Butter (2/3 cup)
,
Ground Turmeric (1 tsp)
,
Coconut Milk (3/4 cup)
,
Brown Sugar (4 tsp)
, ginger, lime juice, lime zest and
Fish Sauce (1 Tbsp)
.
4.
Blend to form a paste.
5.
Pour half the sauce into a large bowl; add the chopped peanuts, coriander leaves and the diced chicken breasts. Mix well and leave to marinate for at least one hour.
6.
Finely slice the
Cucumber (1)
) and chop
Fresh Ginger (1 tsp)
. Toss in a bowl with
Sesame Oil (2 tsp)
,
Sweet Rice Vinegar (2 Tbsp)
,
Rice Vinegar (2 Tbsp)
, and
Toasted White Sesame Seeds (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Marinate for at least 5 minutes.
7.
Thread 3 or 4 pieces of chicken onto wooden skewers, keeping them slightly spaced apart. Brush liberally with any remaining marinade.
8.
Place under a hot grill, turning occasionally, for about 10-12 minutes until just cooked.
9.
Meanwhile, slice 1/4 inch off of each end of the
Lime (1)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
10.
Serve immediately with Lime Wedge ( to taste) and the sesame-cucumber salad. Enjoy!
