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Recipe by olive magazine

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1. Video tutorial: Preparing chillies

1. Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).
2. To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.
3. Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.

Per serving

370 kcalories, protein 44.2g, carbohydrate 10.4g, fat 17.1 g, saturated fat 4.1g, fibre 2.2g, salt 3.56 g

Latest comments and suggestions

• Sarah

  29 June 2009

  Sarah rated and commented on this recipe

  

  Easy to make & full of flavour. Delicious! Definitely will be making this again!

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• Belkey

  07 July 2009

  Belkey rated and commented on this recipe

  

  Very easy, although I would probably add some chilli/tabasco/harissa to the marinade next time. I also added more water than the recipe stated (about another 2 tbsp) to make it more pourable.

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• French Sonya

  20 August 2009

  French Sonya commented on this recipe

  Fantastic accompaniment to any Asian inspired recipe - very simple too. It's become a firm favourite in our house!

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Ingredients

• 4 shallots , finely chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp turmeric
• 1 tbsp fish sauce
• 3 tbsp peanut butter (use smooth or crunchy)
• 4 chicken thighs , cut into small chunks
• flatbread or roti to serve (optional)

RADISH MINT SALAD

• ¼ cucumber
• 1 lime , juiced
• 1 tsp golden caster sugar
• 1 red chilli , finely chopped
• 1 tbsp fish sauce
• 100g radishes , sliced
• a small bunch mint , leaves only

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 4 shallots , finely chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp turmeric
• 1 tbsp fish sauce
• 3 tbsp peanut butter (use smooth or crunchy)
• 4 chicken thighs , cut into small chunks
• flatbread or roti to serve (optional)

RADISH MINT SALAD

• ¼ cucumber
• 1 lime , juiced
• 1 tsp golden caster sugar
• 1 red chilli , finely chopped
• 1 tbsp fish sauce
• 100g radishes , sliced
• a small bunch mint , leaves only

Per serving

370 kcalories, protein 44.2g, carbohydrate 10.4g, fat 17.1 g, saturated fat 4.1g, fibre 2.2g, salt 3.56 g

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