Serves 3
Directions
- 1Combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce in a mixing bowl for the satay marinade.
- 2Take 1/3 of the marinade and coat your chicken thigh skewers.
- 3Cook the chicken skewers in the oven or air fryer using the settings provided.
- 4Meanwhile, fry courgette in butter and oil until it's golden.
- 5Add spring onion, garlic, chilli flakes, and sesame seeds to the courgette in the pan and mix.
- 6Combine the remaining marinade with more coconut milk, lime juice, fresh coriander, and brown sugar in a pan to make the satay sauce.
- 7Stir the satay sauce on low heat until it thickens.
Ingredients
- 4 Tbsp Peanut Butter
- 2 Tbsp Red Curry Paste
- 50 ml Coconut Milk
- 1 Tbsp Soy Sauce
- 1 Tsp Fish Sauce
- 250 ml Coconut Milk
- 1 Lime
- 0.5 Handful Fresh Coriander Leaves
- 3 Tbsp Brown Sugar
- 2 Courgettes
- 10 g Salted Butter
- 2 Spring Onions
- 2 Cloves Garlic
- 1 Tsp Chilli Flakes
- 1 Tbsp Sesame Seeds
- 800 g Chicken Thigh Fillet
- 1.33 Cups Uncooked Rice
Equipment
mixing bowlovenair fryerpanskewer
Tips
- For cooking the chicken skewers: Oven: Bake at 200°C for 20 –25 mins, flipping halfway. Air Fryer: Air fry at 190°C for 14 –16 mins, flipping halfway.
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