Chicken Satay Skewers with Chilli Courgette

Serves 3
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Directions

  1. 1Start by making the satay marinade. Combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce in a mixing bowl.
  2. 2Take a third of that marinade and coat your chicken thigh skewers.
  3. 3Cook them in the oven at 200°C for 20-25 minutes, flipping halfway, or air fry at 190°C for 14-16 minutes, flipping halfway.
  4. 4Meanwhile, fry courgette in butter and oil until it's golden.
  5. 5Add in spring onion, garlic, chilli flakes, and sesame seeds.
  6. 6To make the satay sauce, combine the remaining marinade with more coconut milk, lime juice, fresh coriander, and brown sugar.
  7. 7Stir on low heat until it's thick.

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

OvenAir FryerMixing bowlPanSpatula