Ingredients
- shallots 4, finely chopped
- ground coriander ½ tsp
- ground cumin ½ tsp
- turmeric ¼ tsp
- fish sauce 1 tbsp
- peanut butter 3 tbsp (use smooth or crunchy)
- chicken thighs 4, cut into small chunks
- flatbread or roti to serve (optional)
radish mint salad
- cucumber ¼
- lime 1, juiced
- golden caster sugar 1 tsp
- red chilli 1, finely chopped
- fish sauce 1 tbsp
- radishes 100g, sliced
- mint a small bunch, leaves only
Method
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Step 1
Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).
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Step 2
To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.
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Step 3
Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.
Nutritional Information
- Kcals 370
- Carbs 10.4g
- Protein 44.2g
- Fat 17.1g
- Salt 3.56g
- Fibre 2.2g
