Chicken satay skewers with chili courgette

25 mins
Serves 3
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Directions

  1. 1Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce to make the marinade.
  2. 2Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce to make the marinade.
  3. 3Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce to make the marinade.
  4. 4Take half of the marinade and work it onto your chicken skewers.
  5. 5Take half of the marinade and work it onto your chicken skewers.
  6. 6Take half of the marinade and work it onto your chicken skewers.
  7. 7Place chicken skewers in the oven (bake at 200°C for 20-25 mins, flipping halfway) or air fryer (air fry at 190°C for 14-16 mins, flipping halfway).
  8. 8Place chicken skewers in the oven (bake at 200°C for 20-25 mins, flipping halfway) or air fryer (air fry at 190°C for 14-16 mins, flipping halfway).
  9. 9Place chicken skewers in the oven (bake at 200°C for 20-25 mins, flipping halfway) or air fryer (air fry at 190°C for 14-16 mins, flipping halfway).
  10. 10In the meantime, fry courgette in butter until it's soft.
  11. 11In the meantime, fry courgette in butter until it's soft.
  12. 12In the meantime, fry courgette in butter until it's soft.
  13. 13Stir through spring onion, garlic, chili flakes, and sesame seeds with the fried courgette.
  14. 14Stir through spring onion, garlic, chili flakes, and sesame seeds with the fried courgette.
  15. 15Stir through spring onion, garlic, chili flakes, and sesame seeds with the fried courgette.
  16. 16For the satay sauce, get the rest of the marinade into a pan along with coconut milk, lime juice, fresh coriander, and brown sugar.
  17. 17For the satay sauce, get the rest of the marinade into a pan along with coconut milk, lime juice, fresh coriander, and brown sugar.
  18. 18For the satay sauce, get the rest of the marinade into a pan along with coconut milk, lime juice, fresh coriander, and brown sugar.
  19. 19Give the satay sauce a stir.
  20. 20Give the satay sauce a stir.
  21. 21Give the satay sauce a stir.

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

ovenair fryerpan

Tips

  • Set aside a couple of portions for meal prep.
  • Bake chicken skewers at 200°C for 20-25 minutes, flipping halfway.
  • Air fry chicken skewers at 190°C for 14-16 minutes, flipping halfway.