Turmeric, Ginger and Lime Chicken Skewers with Green Bean and Fresh Coconut Salad
Salad ingredients:
200g Green Beans
100g Fresh Coconut
2 tbsp Rapeseed Oil
2 Red Chillies
80g Bean Sprouts
2 Kaffir Lime Leaves
15g Shallots
10g Garlic
Salad dressing ingredients:
1/2 tsp Shrimp Paste
4 tsp Lime Juice
1 tbsp Rapeseed Oil
1 tsp Palm Sugar
Chicken skewers ingredients:
3 Chicken Thigh Fillets
2 tbsp Fresh Turmeric
1 tbsp Fresh Ginger
2 Cloves Garlic
2 tsp Palm Sugar
1 tbsp Fish Sauce
2 tsp Coconut Cream
4 Bamboo Skewers
2 Limes
Directions:
Grate the fresh turmeric and ginger into a bowl. Stir in the palm sugar, fish sauce and coconut cream until combined. Dice the chicken, add to the bowl and massage all over. Leave to marinate in the fridge for two hours.
Soak the bamboo skewers in cold water for a minimum of 20 minutes.
Meanwhile to prepare the salad bring a pan of salted water to the boil. Add the green beans and cook for 2 minutes. Drain and rinse under cold water and set aside to drain.
Remove the fresh coconut from its shell, peel off the brown skin with a vegetable peeler and finely grate the coconut flesh.
Finely slice one of the red chillies, the shallots and the garlic. Heat 6 tbsp of rapeseed oil in a frying pan over a medium-high heat. Add the shallots and fry, stirring now and then until crispy and golden. Lift out on to kitchen paper and leave to cool. Top up the rapeseed oil and repeat the process individually for both the garlic and then the red chilli.
Finely shred the kaffir lime leaves. Finely slice the remaining red chilli.
For the salad dressing blend the shrimp paste and sugar with the lime juice in a small jug and then whisk in the rapeseed oil.
Tip the blanched beans into a bowl and add the grated coconut, bean sprouts, shredded lime leaves, fried shallots, fried garlic fried chillies and uncooked red chillies. Mix well, then drizzle over the salad dressing and toss everything together.
Thread the chicken pieces onto the skewers and preheat grill plate to high. Cook the skewers for 5 minutes on each side until charred.
Serve with a side of the coconut green bean salad and complete by squeezing the fresh lime over the chicken skewers
