Mark Ahern’s Thai chicken with turmeric rice salad and cucumber relish
This gently spiced, lemongrass chicken with relish and spiced rice salad is a delicious supper filled with vibrant flavour
SERVES
6
PEOPLE
COOKING TIME
50
MINUTES
Ingredients
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
Method
In pestle and mortar, pound garlic, galangal(or ginger) coriander root, white pepper, coriander seed and salt to paste. Combine with sugar, fish sauce, soy sauce, coriander leaf and stems, kaffir leaf. Massage into chicken, cover, leave overnight in fridge.
To make the cucumber relish, simmer the vinegar with sugar, salt and a few tablespoons of water and stir in the cucumber, shallots, ginger and chilli. Leave to cool.
Now, make the rice. In mixing bowl combine turmeric, Lime juice, zest, fish sauce, leave for 5 minutes.
Stir in rice until turmeric turns rice yellow, stir in herbs and peanuts. (Raw sprouting broccoli, green beans or Seasonal Greens can be added for crunch.)
Split lemongrass stalks lengthways with small sharp knife to make 12 skewers. Soak in water 30 minutes before skewering chicken. Carefully skewer marinaded chicken through each lemongrass skewer and leave at room temp for 30 minutes.
When the embers are glowing, almost dying, gently grill the skewers, turning often to promote even caramelisation and cooking. Dab with coconut cream as they grill, to make coals smoulder and impart a smoky taste. Test with probe, it is cooked at 75°C.
