Step 1

Place turmeric, garlic, ginger, lemongrass, lime leaves and 1/2 the chilli in a small food processor. Process until finely chopped. Add 1/2 the coconut milk. Season with salt and pepper. Process until combined. Transfer to a large bowl. Add chicken to turmeric mixture. Toss well to coat. Cover. Refrigerate for 4 hours or overnight to allow flavours to develop. Refrigerate remaining coconut milk until required.

Step 2

Make Dressing: Place boiling water, sugar, fish sauce and lime juice in a heatproof jug. Stir until combined and sugar has dissolved. Set aside to cool completely.

Step 3

Thread chicken onto 8 metal skewers. Heat a barbecue grill or chargrill pan on medium heat. Drizzle skewers with oil. Cook for 5 to 6 minutes each side or until chicken is browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.

Step 4

Meanwhile, using the thin julienne setting on a vegetable spiraliser, cut carrot and cucumber into ‘noodles’.

Step 5

Using the slicing blade attachment on a food processor, slice pineapple into 2mm-thick slices. Repeat with cabbage.

Step 6

Arrange carrot, cucumber, pineapple, cabbage, mint and coriander in serving bowls. Drizzle salad with dressing. Top with skewers. Sprinkle with remaining chilli and eschalot. Serve with remaining coconut milk and lime wedges.