Chicken satay and coconut sauce
| Serves: | 4-6 |
Ingredients
- 500 g Boneless, skinless chicken breasts, thinly sliced into strips
- 1 tbsp thai red curry paste
- approx.24 Skewers, soaked in cold water for 20 minutes
- olive oil
- 1/4 tsp salt
- 2 tbsp lime, juiced
- 105 g brown sugar
- 3 tbsp organic chicken stock
- 3/4 cup smooth peanut butter
- 400 ml coconut milk
- 2 Tbsp fresh dill, chopped
- 4 carrots, cut into thin ribbon strips (use a peeler)
- 6 cups water
- 3/4 cup castor sugar
- 2 1/2 tbsp rice wine vinegar
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Cooking Instructions
- For the pickled carrot, place the vinegar, sugar and water in a saucepan over a medium heat. Stir for 2 minutes or until the sugar has dissolved.
- Transfer to a heatproof bowl, add the carrot ribbons and stir to combine.
- Set aside to cool completely, then stir in the dill.
- For the peanut and coconut sauce, bring the coconut milk to a simmer in a small saucepan.
- Whisk in the curry paste for about 1 – 2 minutes until it has dissolved.
- Whisk in the peanut butter, chicken stock and brown sugar.
- Reduce the heat and cook, stirring constantly for about 5 minutes until the sauce is smooth.
- Remove from the heat and add the lime juice and salt. Set aside to cool to room temperature.
- Thread the chicken onto skewers and brush lightly with olive oil.
- Preheat a grill or grill pan to a medium-high heat and sear or grill the chicken for about 5 – 7 minutes in batches, only turning once, until cooked through.
- Serve the grilled chicken warm with the spicy peanut and coconut sauce for dipping and the pickled carrots on the side.
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