Ingredients
8 total- 300g chicken thigh fillets, cut into 2.5cm pieces
- 3 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Curry Paste
- 1 tbsp dark soy sauce
- 3 tbsp coconut or vegetable oil
- 2 tbsp deep roasted crunchy peanut butter
- 1 tbsp lime juice
- 1 tbsp runny honey
- 0.5 cucumber, roughly sliced
Method
5 stepsStep 1
Soak 12 bamboo skewers in water for at least 1 hour, this prevents them from burning on the bbq or grill.
Step 2
Put the chicken pieces in a mixing bowl with 2 heaped tbsp curry paste, soy sauce and 2 tbsp oil and toss to fully coat. Cover and leave to marinate in the fridge for at least 4 hours, but up to a day ahead for maximum flavour.
Step 3
To make the peanut sauce, heat the remaining 1 tbsp oil in a frying pan over a medium heat. Add the remaining 1 heaped tbsp curry paste and fry for 5 mins. Stir through the peanut butter, lime juice, honey and a splash of water to get the desired consistency. Remove from the heat and decant into a dipping bowl.
Step 4
Assemble the skewers evenly then cook on the bbq or under a medium-high grill for 5 mins on each side, until cooked through and lightly charred.
Step 5
Serve the hot skewers with peanut sauce and cucumber.