Coconut Lime Chicken Skewers with Lime Slaw

Ingredients

• 3 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• ½ tsp ground turmeric
• ½ tsp dried chilli flakes
• 200ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp light brown sugar
• 2 limes, zested and juiced
• 700g boneless skinless chicken thighs, cut into 4cm chunks
• ¼ small white cabbage, finely shredded
• ¼ small red cabbage, finely shredded
• 1 large carrot, julienned or grated
• 1 lime, zest and juice (for slaw)
• 1 tbsp fish sauce (for slaw)
• 1 tsp caster sugar
• 1 red chilli, finely sliced (optional)
• small handful coriander leaves
• small handful mint leaves
• 3 spring onions, thinly sliced on an angle, to serve
• 2 tbsp toasted desiccated coconut, to serve
• 1 lime, cut into wedges, to serve
• sriracha or sweet chilli sauce, to serve

Method

1. Whisk the coconut milk, lime zest and juice, grated garlic, ginger, fish sauce, brown sugar, turmeric and chilli flakes together in a large mixing dish until the sugar dissolves and the turmeric stains the coconut milk a deep gold. The grated garlic is going in raw to a marinade — that's fine here, but on the grill watch it doesn't burn on the outside of the chicken; if it scorches before the meat is cooked, the whole skewer turns bitter, so keep the heat moving. Season the chicken generously with salt and pepper, tip it into the marinade and turn until every chunk is slicked. Cover and marinate for at least 30 minutes (an hour is better) while you build the slaw.
2. Thread the marinated chicken onto 8 metal or pre-soaked wooden skewers, pushing the pieces close together so they stay juicy rather than drying out at the edges. Shake off excess marinade — too much wet coating and the skewers steam instead of char.
3. Heat a griddle pan or heavy frying pan over a high heat until lightly smoking. Cook the skewers in two batches, 4–5 minutes per side — don't crowd the pan, or the chicken releases water and boils instead of charring. You want deep, dark grill marks and the marinade caramelising at the edges; the chicken is done when firm to the press with no pink at the centre of a cut chunk. Lift onto a board to rest while you finish the slaw.
4. While the chicken rests, toss the shredded white and red cabbages, carrot, lime zest and juice, fish sauce, sugar and chilli together. Tear in the coriander and mint and toss again. Taste and adjust — it should taste bright and punchy.
5. Pile the skewers on the resting board, heap the slaw alongside, and scatter the spring onions and toasted desiccated coconut over. A final squeeze of lime over the hot skewers wakes up the marinade flavours that the heat dulled. Tuck a lime wedge against the side and put the sriracha or sweet chilli sauce on the table for people to help themselves.