Coconut spiced chicken satays with peanut sauce

Coconut spiced chicken satays with peanut sauce

Ingredients

• 6 chicken breast fillets
• 300ml coconut milk
• 10ml (2 tsp) green curry paste (or to taste)
• 2.5ml ( tsp) turmeric
• 15ml (1 tbsp) fish sauce
• 85ml ( cup) peanut butter
• 10ml (2 tsp) sugar
• 10ml (2 tsp) chilli sauce
• 85ml ( cup) butter
• 2 cloves garlic, crushed
• Juice of 1 large lemon
• 45ml (3 tbsp) soy sauce

Method

Cut the chicken breasts lengthways into 4 strips. In a small pot, combine 125ml ( cup) of the coconut milk with the curry paste, turmeric and fish sauce and bring to the boil. Remove from heat and set aside to cool completely. When cold, immerse the chicken strips in the mixture and marinate for 30 minutes (or longer if you have time). Meanwhile, combine the peanut butter, sugar, chilli sauce, butter, garlic, lemon juice and soy sauce in a pan. Cook over a low heat, stirring until well blended, then stir in the remaining coconut milk and heat through. Thread each piece of chicken onto a wooden kebab stick (you will need 24 sticks) and grill for 5-10 minutes until done, turning once. Serve with the peanut dipping sauce.

Serves 6.