800g chicken thigh fillets, cut into bite-sized pieces
1 bottle Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade version here
3 spring onions
1 cucumber, julienned in fine strips
1 cup finely sliced purple cabbage
Asian herbs e.g. coriander, mint and or Thai basil
lettuce leaves to serve
sliced red chilli to serve
lime wedges to serve
Preheat the oven to 180°C/360°F.
Combine the chicken with the Balinese Coconut Turmeric Marinade. Pour out onto a tray lined with foil. Spread the chicken out. Cook in the oven for 30 minutes or until the chicken is cooked through and starting to char at the edges.
To make the curly spring onions, trim each stem and finely sliced them into fine strips. Soak in cold water for 10 minutes and they will curl up (totally optional…otherwise just finely slice).
To serve, place the warm chicken, cucumber, cabbage, herbs, lettuce, chilli and lime on a serving platter or board. Everyone can help themselves to make lettuce cups with the ingredients.