Ingredients:
2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated)
1 tablespoon galangal (or ginger, grated)
1 birds eye chili (sliced)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound chicken (cut into thin strips)
* wooden skewers (soaked in cold water for 30 minutes)
1/4 cup peanut sauce
Directions:
Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.
Marinate the chicken in the marinade in the fridge for 1 hour to over night.
Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.
Serve with peanut dipping sauce.
