Turmeric Chicken Skewers with Lime and Coconut Rice

Rinse rice 4 times in cold water. Drain and soak rice in cold water for 15 minutes. Drain.

Place 125ml (1⁄2 cup) water, half a can coconut milk and rice in a large saucepan over medium heat and stir to combine. Bring to a simmer and cook, covered, for 15 minutes. Remove from heat and keep covered for 10 minutes. Grate over lime zest and fluff with a fork.

While rice is cooking, cut chicken into 3cm pieces. Place in a bowl with turmeric, fish sauce and half the sambal oelek and mix to coat chicken. Set aside to marinate for 10 minutes.

Roughly chop cucumber and peanuts and place in a bowl. Squeeze over juice from half the lime and sprinkle with salt. Toss to combine and set aside.

Thread chicken onto four skewers. Heat a chargrill pan or barbecue over high heat, add skewers and cook, turning regularly, for 6–7 minutes or until chicken is cooked through.

Cut remaining lime into wedges. Pick coriander leaves from their stems. Divide lime and coconut rice between plates. Top with skewers, cucumber salad and coriander leaves and serve with lime wedges and remaining sambal oelek.