INDONESIAN CHICKEN SKEWERS AND SPICY COCONUT SALAD

serves / 4 prep / 20 minutes cook / 25 minutes

½ small red onion, coarsely

chopped 4 garlic cloves, coarsely

chopped 2 fresh long red chillies,

coarsely chopped 4cm piece fresh ginger, peeled,

sliced 1 tsp raw sugar 1 ½ tbsp grapeseed oil 1 stem lemongrass, pale section

only, finely chopped 1 lime, rind finely grated, juiced 1 tbsp kecap manis, plus extra,

to serve 800g chicken thigh fillets, trimmed, cut into 3cm pieces

1/ cup desiccated coconut 3 2 tbsp water 300g green beans, trimmed,

halved diagonally ½ (about 800g) wombok (Chinese cabbage), thickly sliced 200g bean sprouts, trimmed Lime halves, extra, to serve 1 Place the onion, garlic, chilli, ginger, sugar and 1 tbsp grapeseed oil in a food processor and process until smooth. Season. Transfer twothirds of the chilli mixture to a bowl and reserve. Set aside.

2 Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to a bowl and add chicken. Toss to coat. Thread chicken on to 8 pre-soaked bamboo skewers.

3 Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to a bowl.

4 Preheat a barbecue or chargrill pan on mediumhigh. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.

5 Meanwhile, bring a large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.

6 Add vegetables to chilli mixture. Toss to combine. Serve with skewers, lime halves and extra kecap manis.