Turmeric, Ginger and Lime Chicken Skewers
Cook Time 15 minutes (+ marinating time)
6 chicken thigh fillets, cut into cubes
2 tbsp grated fresh turmeric (or 1-2 tsp dry turmeric)
1 tbsp of fresh grated ginger
2 cloves garlic, minced
2 tsp of palm sugar
1 tbsp of fish sauce
2 tsp coconut cream
8 bamboo skewers, soaked in water for 20 minutes
Rice, to serve
In a bowl, stir together the turmeric, ginger, garlic, palm sugar, fish sauce and coconut cream until combined. Add the chicken and massage all over. Leave to marinate in the fridge for two hours.
Thread the chicken pieces onto the skewers and preheat a BBQ or grill plate to medium high. Cook the skewers for 5 minutes on each side until charred.
Cut limes in half and cook cut side down on the BBQ or grill plate for 3 minutes or until caramelised.
Serve over rice that has been cooked with the addition of tumeric, and the lime on the side.