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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.
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.
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.
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.
Barbecue the skewers for 3-4 minutes each side or until cooked through. Serve with sauce, cucumber, rice and lime, if using.