Coconut rice and Thai chicken skewers

Method

1. Chop 3 free-range chicken breasts into bite-size chunks and marinate in the soy sauce, fish sauce, soft light brown sugar, red chilli, finely chopped, a knob of fresh ginger, grated, and the zest and juice of the lime for at least 30 minutes.
2. Thread onto soaked wooden skewers or lemongrass stalks.
3. Heat a frying pan or griddle and fry/grill for 5-6 minutes, turning and basting, until cooked through.
4. Meanwhile, cook 250g basmati rice in a deep pan of boiling salted water for 8-10 minutes, then drain and return to the pan with a 160ml tin coconut milk.
5. Cook over a low heat for 2 minutes, stirring, until the coconut milk has been absorbed.
6. Serve with the skewers, scattered with coriander leaves.