Chicken satay skewers with chili courgette
Directions
- 1Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce to make the marinade.
- 2Take half of the marinade and work it onto your chicken skewers.
- 3Place 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).
- 4In the meantime, fry courgette in butter until it's soft.
- 5Stir through spring onion, garlic, chili flakes, and sesame seeds with the fried courgette.
- 6For the satay sauce, get the rest of the marinade into a pan along with coconut milk, lime juice, fresh coriander, and brown sugar.
- 7Give the satay sauce a stir.
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 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.
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