October 08, 2017
Dinner, Lunch, Main Dish,
Beans, Poultry, Chicken, Vegetables, Cabbage, Asian, Quick Meals, Weeknight Meals, Food Processor, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Green Beans, Boneless Pieces, Kosher Meat more
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"From our Sunday newspaper The Sunday Times."
Place the onion, garlic, chilli, ginger, sugar and 1 tablespoon grapeseed oil in a food processor and process until smooth and season with salt and pepper.
Transfer 2/3 of the chilli mixture to a bowl and reserve, setting aside.
Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture and process until smooth and transfer to a bowl and add chicken, tossing to coat.
Thread chicken on to 8 pre-soaked wooden skewers.
Heat a non stick frying pan over medium low heat and add the reserved chilli mixture and cook, stirring for 2 minutes or until aromatic and then add the coconut and cook, stirring for 2 minutes or until aromatic and then add water and cook, stirring, for 3 minutes or until thick and then transfer to a bowl.
Preheat a barbecue or chargrill pan pn medium high.
Drizzle chicken with remaining oil and cook, turning for 10 minutes or until cooked through.
Meanwhile, bring a big saucepan of salted water to the boil and cook beans for 2 minutes and then add wombok and sprouts and cook for 1 minute or until tender crisp and then refresh under cold running water and drain well.
Add vegetables to chilli mixture and toss to combine and serve with skewers, lime halves and extra kecap manis.
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