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For the Chicken:
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1.
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In a small saucepan, mix soy sauce, fish sauce, lime juice and brown sugar.
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Heat on low until sugar dissolves, 4-5 minutes.
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Let cool.
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2.
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In a small saute pan, place coriander, cumin and turmeric.
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Heat on low, moving around gently.
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When aromatic, take off of heat and let cool.
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3.
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In a food processor, finely chop ginger, lemongrass, onion, garlic and the red/green chili.
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When other ingredients are cool, add them to this mixture and puree.
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4.
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Filet chicken breast and cut into strips.
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Mix with marinade and place in fridge for at least an hour.
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Can be done the night before for more pronounced flavors.
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5.
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If using bamboo skewers, soak them before use.
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When you are ready to cook, place the chicken on skewers.
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Lightly grease your barbecue grill, as it will stick.
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Cook thoroughly on medium heat, approximately 5-7 minutes.
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The chicken will be thin, so watch closely.
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For the Sauce (Make at least 30 minutes prior to cooking chicken to allow cooling)
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1.
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In a food processor, finely chop chilis, peanuts, ginger, garlic and lemongrass.
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Mix fish sauce, vinegar, salt and sugar into water.
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Set aside.
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2.
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Coat a small sauce pan with vegetable oil.
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Add peanut mixture, coating with oil and cook for 1 minute.
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Add in the water mixture.
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Bring to a boil and then let simmer for 5 minutes until it thickens up.
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3.
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Let cool at room temperature.
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To thin out, add a little extra water.
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Add extra salt at room temperaturethe flavors arent pronounced until cooled.
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Then dip away!
