Mark Ahern’s Thai chicken with turmeric rice salad and cucumber relish

12 large boneless chicken thighs, skin off, cubed 2cm

6 lemongrass stalks for skewer

4 tbsp coconut cream

For the marinade:

4 Kaffir Lime Leaves, stem removed and finely sliced

1 tbsp grated galangal (or ginger)

1 tsp coriander root, chopped 

4 garlic cloves 

1 tsp white pepper

1 tsp coriander seed

1 tsp sea salt

1 tbsp shaved palm sugar (or brown sugar)

2 tbsp nam pla 

2 tbsp soy sauce

1 bunch coriander, leaves and stems chopped

For the cucumber relish: 

1 cucumber, quartered into wedges then sliced

1 shallot, sliced

1 red chilli, sliced

4 tbsp white vinegar

4 tbsp white sugar

½ tsp sea salt

1 tbsp grated ginger

For the turmeric rice salad:

6 cups cooked and cooled jasmine rice

1 tsp grated turmeric root (or turmeric powder)

2 limes, juiced and zested

2 tbsp fish sauce

½ bunch coriander chopped

½ bunch mint chopped

½ bunch basil chopped

1 bunch scallions

1 cup chopped peanuts