| | Indonesian chicken skewers and spicy coconut salad
Indonesian chicken skewers and spicy coconut salad
Indonesian chicken skewers and spicy coconut salad 4.3-5 9
  • Calories: 1683 kj
  • Fat: 22g
  • Carbohydrates: 10g

How to Make:

  1. Place the onion, garlic, chilli, ginger, sugar and 1 tbs grapeseed oil in a food processor and process until smooth. Season. Transfer two-thirds of the chilli mixture to a bowl and reserve. Set aside.
  2. Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.
  3. Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to a bowl.
  4. Preheat a barbecue or chargrill pan on medium-high. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.
  5. Meanwhile, bring a large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.
  6. Add vegetables to chilli mixture. Toss to combine. Serve with skewers, lime halves and extra kecap manis.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 1/2 small red onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 fresh long red chillies, coarsely chopped
  • 4cm piece fresh ginger, peeled, sliced
  • 1 teaspoon raw sugar
  • 1 1/2 tablespoons grapeseed oil
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 lime, rind finely grated, juiced
  • 1 tablespoon kecap manis, plus extra, to serve
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 35g (1/3 cup) desiccated coconut
  • 2 tablespoons water
  • 300g green beans, trimmed, halved diagonally
  • 1/2 (about 800g) wombok (Chinese cabbage), thickly sliced
  • 200g bean sprouts, trimmed
  • Lime halves, extra, to serve
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