With With Jason Van Dorsten
400g Chicken Thigh - free range skinless boneless
25g galangal - frozen
40g lemongrass - frozen
10g turmeric - frozen (1tsp powder)
5g kaffir lime leaf - finely sliced
30g garlic - clove peeled
25g chilies - red
5g thai chili - red frozen
40g shallots - peeled
5g five spice
25ml fish sauce
1g (pinch) mixed peppercorns - crushed
80ml canola oil
30g palm sugar - light
Coriander (to garnish)
Roughly chop all ingredients except chicken.
Blend to a fine paste in a food processor or with a stick blender.
Cut each chicken thigh into 6 pieces.
Marinate chicken then slide on skewer (approx. 50 grams per skewer)
Cook on the grill or hotplate for 4minutes a side (or until cooked).
Serve with nuoc cham (dipping sauce).
(Broadcast 8 August 2012)