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6
as part 1 long red chile, deseeded and of a barbecue)Easy
Published 2009
I can’t remember how this came about other than a vague recollection of making it to take when camping at a musical festival. I seem to remember we forgot to eat it and barbecued it on our return. Be assured we had a very good cold box.
If using wooden skewers, pre-soak them prior to cooking, as this will help to prevent them from burning.
First make the marinade. Roughly chop the onion and the coriander stalks and leaves. In a blender or food processor, blitz everything together except the coconut milk. Blend until the mixture is very well combined - you may need to remove the lid a couple of times and push the conten