Cooking time: 30 minutes
Amount: 2 dishes
For chicken:
1. Cut the chicken into strips 1/2 inch wide by 3 inches long.
2. Blend lemon grasses turmeric powder coriander seeds cumin finely.
3. Combine with the remaining ingredients and marinate in the refrigerator for 30 minutes.
4. Thread chicken onto bamboo stick and grill it until done.
5. Serve with sauce and dressing for dipping
For coconut sauce:
1. Heat coconut milk, then add curry paste. Fry it for a few minutes, then add water.
2. When it is boiled, add sugar, salt, tamarind juice and peanut. Boil it until sauce become a little sticky.
For dressing:
1. Mix sugar, salt, vinegar together. Heat it until sugar is melt.
2. Cut cucumbers, shallots and chilies into small pieces. Then mix them with the clear sauce above.
Ingredients
Chicken 300 grams
Galangal 0.5 teaspoon
Lemon grasses 1 teaspoon
Turmeric Powder 0.5 teaspoon
Coriander seeds 0.5 teaspoon
Cumin 0.5 teaspoon
Coconut milk 50 ml
Sugar 2 table spoon
Salt 0.5 teaspoon
Bamboo stick 20 pieces
Sauce
Coconut milk 200 ml
Water 200 ml
Yellow curry paste 20 gram
Blended pea nut 150 gram
Sugar 100 gram
Salt 0.5 teaspoon
Tamarind juice 1 table spoon
Dressing
Sugar 120 gram
Salt 0.5 teaspoon
Vinegar 50 ml
Cucumber 1 piece
Red shallots 2 pieces
Red chili 1 piece
Yellow chili 1 piece
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