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Lemongrass Chicken with Green Papaya Salad

Midweek meals have never been easier than these simple lemongrass chicken skewers. Marinate ahead of time for an easy and delicious dinner.

Lemongrass Chicken with Green Papaya Salad

Serves 4

8 chicken thigh fillets, cut into 3cm pieces

1 lemongrass stem, pale section only, finely chopped

1 tbsp finely grated ginger

2 tsp finely grated galangal

¼ cup finely grated palm sugar

2 long red chillies, finely chopped

½ cup light soy sauce

2 tbsp lime juice

1 tbsp fish sauce

1 red chilli, extra, seeded, chopped

1 tbsp palm sugar, extra

1 green papaya, cut into matchsticks

1 pink grapefruit, in segments

micro radish leaves, to serve

Combine chicken, lemongrass, ginger, galangal, sugar, chillies and soy sauce in a bowl. Cover with plastic wrap; refrigerate for 1 hour.

Thread chicken onto pre-soaked bamboo skewers.

To make dressing, combine lime juice, fish sauce, extra chilli and extra palm sugar in a bowl.

Preheat chargrill on high. Cook chicken for 3 minutes each side or until cooked.

Combine papaya, grapefruit and radish leaves; drizzle with dressing. Serve with skewers.

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