Cut each chicken breast lengthwise into 5 x 1.5cm strips. To make satay marinade, process lemongrass, kaffir lime leaves, galangal and garlic in a small food processor to a paste. (You can also do this using a mortar and pestle.)
Transfer paste to a glass or ceramic bowl, add turmeric, soy sauce, sugar and oil, and stir well to combine. Reserve 60ml (¼ cup) to baste chicken while cooking. Add chicken to remaining marinade and stir to coat well. Cover, then refrigerate for 40 minutes.
Thread each piece of chicken lengthwise onto a bamboo skewer. Heat a little oil in a large frying pan over medium–high heat. Add skewers, in batches if necessary, and cook, turning occasionally and basting with reserved marinade, for 4 minutes or until just cooked through.
Serve with rice, bean sprouts, lime wedges and chilli, if desired.
Photography by John Laurie.
Transfer paste to a glass or ceramic bowl, add turmeric, soy sauce, sugar and oil, and stir well to combine. Reserve 60ml (¼ cup) to baste chicken while cooking. Add chicken to remaining marinade and stir to coat well. Cover, then refrigerate for 40 minutes.
Thread each piece of chicken lengthwise onto a bamboo skewer. Heat a little oil in a large frying pan over medium–high heat. Add skewers, in batches if necessary, and cook, turning occasionally and basting with reserved marinade, for 4 minutes or until just cooked through.
Serve with rice, bean sprouts, lime wedges and chilli, if desired.
Photography by John Laurie.