Thai chicken skewers with quick peanut dipping sauce

Ingredients

Main Ingredients

• 500g chicken mince
• 1 shallot, finely chopped
• 1 carrot, finely grated
• 2 tbsp Valcom Red Thai curry paste
• 1 egg
• 2 slices of bread, crumbed
• 1/3 cup finely chopped coriander leaves and stems
• salad leaves, red chilli, lime segments, chopped peanuts and extra coriander leaves, to serve

Seasoning mix

• 1/3 cup peanut butter
• 1 clove garlic, minced
• 2cm ginger, finely grated
• 2 tbsp Obento Rice wine vinegar
• 2 tbsp LKK Premium Soy Sauce
• 2 tbsp maple syrup
• 2 tsp Yeo’s sesame oil

Method

1. Soak 12 bamboo skewers in water.
2. In a small frying pan, sauté the shallot over medium heat until translucent. Add the red curry paste and stir for a minute, or until fragrant. Add the grated carrot. Stir to combine, then remove from the heat.
3. Once the mixture has cooled, combine with the chicken mince, chopped coriander, egg and bread crumbs. Using your hands, shape the mixture into 10-12 small, thick sausages. Slide a skewer through the centre of each of the sausages and place in the fridge for 30 minutes to firm up.
4. Make the dipping sauce: combine the peanut butter, garlic, ginger, rice wine vinegar, soy sauce, maple syrup and sesame oil in a blender with 2 tablespoons of cold water. Whiz to combine.
5. Heat a BBQ plate on medium-high. Remove the skewers from the fridge, and cook for 2-3 minutes each side, or until the chicken has cooked through.
6. Serve the skewers with the dipping sauce, slices of lime, and a sprinkle of chilli, chopped peanuts and coriander. Makes 10-12

Brands and product used

• Valcom - Curry Paste Red
• Yeo's - Pure Sesame Oil
• Obento - Rice Wine Vinegar
• Lee Kum Kee - Premium Dark Soy Sauce