Chicken satay skewers with chilli courgette

Serves 3
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Directions

  1. 1Combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce in a mixing bowl for the satay marinade.
  2. 2Combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce in a mixing bowl for the satay marinade.
  3. 3Combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce in a mixing bowl for the satay marinade.
  4. 4Take 1/3 of the marinade and coat your chicken thigh skewers.
  5. 5Take 1/3 of the marinade and coat your chicken thigh skewers.
  6. 6Take 1/3 of the marinade and coat your chicken thigh skewers.
  7. 7Cook the chicken skewers in the oven or air fryer using the settings provided.
  8. 8Cook the chicken skewers in the oven or air fryer using the settings provided.
  9. 9Cook the chicken skewers in the oven or air fryer using the settings provided.
  10. 10Meanwhile, fry courgette in butter and oil until it's golden.
  11. 11Meanwhile, fry courgette in butter and oil until it's golden.
  12. 12Meanwhile, fry courgette in butter and oil until it's golden.
  13. 13Add spring onion, garlic, chilli flakes, and sesame seeds to the courgette in the pan and mix.
  14. 14Add spring onion, garlic, chilli flakes, and sesame seeds to the courgette in the pan and mix.
  15. 15Add spring onion, garlic, chilli flakes, and sesame seeds to the courgette in the pan and mix.
  16. 16Combine the remaining marinade with more coconut milk, lime juice, fresh coriander, and brown sugar in a pan to make the satay sauce.
  17. 17Combine the remaining marinade with more coconut milk, lime juice, fresh coriander, and brown sugar in a pan to make the satay sauce.
  18. 18Combine the remaining marinade with more coconut milk, lime juice, fresh coriander, and brown sugar in a pan to make the satay sauce.
  19. 19Stir the satay sauce on low heat until it thickens.
  20. 20Stir the satay sauce on low heat until it thickens.
  21. 21Stir the satay sauce on low heat until it thickens.

Ingredients

  • 4 Tbsp Peanut Butter
  • 4 Tbsp Peanut Butter
  • 4 Tbsp Peanut Butter
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Red Curry Paste
  • 50 ml Coconut Milk
  • 50 ml Coconut Milk
  • 50 ml Coconut Milk
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tsp Fish Sauce
  • 1 Tsp Fish Sauce
  • 1 Tsp Fish Sauce
  • 250 ml Coconut Milk
  • 250 ml Coconut Milk
  • 250 ml Coconut Milk
  • 1 Lime
  • 1 Lime
  • 1 Lime
  • 0.5 Handful Fresh Coriander Leaves
  • 0.5 Handful Fresh Coriander Leaves
  • 0.5 Handful Fresh Coriander Leaves
  • 3 Tbsp Brown Sugar
  • 3 Tbsp Brown Sugar
  • 3 Tbsp Brown Sugar
  • 2 Courgettes
  • 2 Courgettes
  • 2 Courgettes
  • 10 g Salted Butter
  • 10 g Salted Butter
  • 10 g Salted Butter
  • 2 Spring Onions
  • 2 Spring Onions
  • 2 Spring Onions
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 800 g Chicken Thigh Fillet
  • 800 g Chicken Thigh Fillet
  • 800 g Chicken Thigh Fillet
  • 1.33 Cups Uncooked Rice
  • 1.33 Cups Uncooked Rice
  • 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.