prep: 30
cook: 20
serves: 8


  • 16 wooden skewers,
  • 1.2 kg chicken breast fillets
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 3 kaffir lime leaves,
  • 2 cloves garlic,
  • 1 cup peanuts,
  • 1/2 cup desiccated coconut,
  • 2 tsp peanut oil
  • 2 cloves garlic,
  • 1 golden shallot,
  • 1 long red chilli,
  • 200 mL Bulla Cooking Cream
  • 80 mL water
  • 3 tsp dark soy sauce
  • 3 tsp lime juice
  • 2 tsp brown sugar
  • shredded green mango, cucumber, lettuce, Vietnamese mint leaves and lime,

Kaffir Lime Chicken Skewers with Peanut Sauce


  1. Cut chicken fillets into 3cm dice and toss in a large bowl with the combined fish sauce, sugar, lime leaves and garlic. Cover and refrigerate at least 30 minutes. Thread chicken onto skewers and refrigerate until required.
  2. Place peanuts and coconut in a food processor and blend until smooth. Place oil in a large saucepan over low heat. Add garlic, shallots and chilli. Cook for several minutes until softened. Stir in peanut mixture with the Bulla Cooking Cream, water, soy, lime and sugar. Bring to the boil, reduce heat and simmer until thickened.
  3. Cook chicken skewers on a preheated hot plate or frying pan for several minutes each side or until cooked through.
  4. Serve with salad ingredients and peanut sauce. Accompany with a wedge of lime.