360g chicken breast, in 2cm cubes
10 bamboo skewers, soaked in water overnight
For the marinade:
30g lemongrass, minced
5g kaffir lime leaves, minced
50g shallots, minced
25g Thai red curry paste
40g garlic, minced
15ml fish sauce
30g palm sugar
1 tbsp Sriracha chili sauce (or regular bottled chili sauce)
1 tsp ground coriander
1 tsp turmeric powder
For the citrus papaya salad:
150g green papaya, peeled
40g carrot, peeled
40g cucumber, deseeded
20g red onion, peeled
10g fresh coriander, plucked
20g pomelo in segments
1 bird’s eye chili, thinly sliced
2 tbsp palm sugar
2 tbsp fish sauce
Add the lemongrass, kaffir lime, shallots, red curry paste, sriracha, garlic, fish sauce, palm sugar, ground coriander and turmeric to the chicken pieces and mix well.
Marinate for 8 hours.
Add the fish sauce and palm sugar to a bowl and mix till the sugar is dissolved.
Julienne the papaya, carrot, cucumber, red onion, coriander and bird’s eye chili.
Separate the pomelo into segments.
Toss together with the sauce.
Once the chicken has marinated, thread it onto the skewers.
Grill the chicken over a charcoal grill or use a grill pan over the stove. It will take about 10 minutes per skewer, turning every 2 minutes.
Serve the hot chicken satay alongside the salad.