4.5
(6)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
For the cucumber, stir the vinegar and sugar together in a bowl until sugar has dissolved. Stir in the cucumber and salt. Set aside, stirring occasionally, for 30 minutes or until lightly pickled. Drain and place cucumber and coriander in a bowl.
Step 2
Meanwhile, cook the coriander seeds in a frying pan over medium heat for 1-2 minutes or until aromatic and toasted. Transfer to a mortar and pound with a pestle until crushed.
Step 3
For the sauce, process the peanut butter, sugar, soy sauce, lime rind and juice, fish sauce, chilli, garlic, oil, 1 tsp of the crushed coriander and half the turmeric in a food processor until smooth. Transfer to a saucepan. Cook over low heat for 1-2 minutes or until warmed. Stir in coconut cream.
Step 4
Preheat a barbecue flat plate on medium. Combine the remaining turmeric and coriander in a bowl. Add the chicken. Toss to coat. Thread about 3 chicken pieces each onto 12 presoaked bamboo skewers.
Step 5
Barbecue the skewers for 3-4 minutes each side or until cooked through. Serve with sauce, cucumber, rice and lime, if using.
Your folders
taste.com.au
4.6
(21)
15 minutes
Your folders
taste.com.au
4.8
(16)
20 minutes
Your folders
mingleseasoning.com
4.0
(3)
30 minutes
Your folders
delicious.com.au
5.0
(1)
5 minutes
Your folders
sbs.com.au
15 minutes
Your folders
cafedelites.com
5.0
(2)
Your folders
tasty.co
95.0
(556)
Your folders
diethood.com
5.0
(6)
10 minutes
Your folders
aheadofthyme.com
5.0
(2)
16 minutes
Your folders
khinskitchen.com
5.0
(6)
15 minutes
Your folders
lecremedelacrumb.com
5.0
(20)
15 minutes
Your folders
saveur.com
Your folders
coles.com.au
20
Your folders
allrecipes.com
4.5
(16)
30 minutes
Your folders
fatmoonmushrooms.com
5.0
(1)
15 minutes
Your folders
jamieoliver.com
Your folders
womensweeklyfood.com.au
30 minutes
Your folders
savorytooth.com
4.9
(7)
20 minutes
Your folders
bbcgoodfood.com
10 minutes