prep: 30mins
cook: 20mins
serves: 8


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

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.
  5. Tip: Peanut sauce can be made in advance, when re-heating add a little additional water as it will thicken once cooled. Adjust chilli amount to your own liking if required.