THAI CHICKEN SKEWERS and GREEN PAPAYA SALAD Inspired by Thai

Ingredience

500g skinless, boneless chicken thighs

1 tbsp tamarind paste

1 Isp lemongrass paste

2 Ibsp Thai soy sauce

1 tbsp fish sauce

Juice of ½ lime

2 tbsp palm sugar, crumbled

3cm piece of fresh ginger, finely grated

3 kaffir lime leaves, finely chopped

Pokyny

1 Cul each chicken thighino A tequal pieces, Place in a bowl with the tamarind paste, lemongrass paste, soy sauce, fish sauce, lime juice, palm sugar, ginger and chopped lime leaves. Mix well and leave to marinale

for at least 20 minutes.

Thread the chicken pieces onto 4 metal skewers. Cook 5 them on the hot barbecue for about 4-5 minutes on

each side or until charred and cooked through.