•  ½ cup (125ml) coconut milk
•  1 cup (150g) cashew nuts
•  ½ teaspoon grated ginger
•  ½ teaspoon fish sauce
•  ½ teaspoon chilli flakes
•  1 tablespoon soy sauce
•  3 x 200g chicken breast fillets, trimmed and sliced
•  12 bamboo skewers, soaked and drained
•  ¼ cup (60ml) vegetable oil
•  lime wedges, to serve

  Place the coconut milk, cashews, ginger, fish sauce, chilli and soy in a small food processor and process until well combined. Place the chicken in a bowl, add the coconut milk mixture and toss to coat. Cover and marinate in the fridge for 1 hour.

  Thread the chicken onto the skewers. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of oil and cook the skewers, in batches, for 2−3 minutes each side or until cooked through. Serves 4.