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.