Satay Sticks
10
10
20
40
PREP
COOK
TOTAL
SERVES MAKES
1 lime, wedges
To make the sauce, heat a frying pan over medium-high heat add red curry paste and cook for 1 min before adding the peanut butter, coconut cream, stock (or water), soy sauce and sweet chilli sauce. Stir to remove lumps of peanut butter. Reduce heat to a simmer and cook for 5-10 mins until thick. Remove from heat and set aside half the mixture for serving as a dipping sauce. Add other half of mixture to a bowl or zip lock bag (when cool) and toss in chicken strips, mixing to combine. Refrigerate for at least an hour or even better, overnight. Pre-heat the barbecue to medium heat. Thread chicken onto skewers and cook for 5-8 minutes until cooked through. If drying out, brush with a little of the marinade. Once cooked, remove from heat and discard the marinade.
1 red chilli, finely chopped (optional)
Serve with reserved satay sauce, sprinkled with coriander and chilli and lime wedges.
2 tablespoons gluten free red curry paste
4 tablespoons crunchy peanut butter 400ml coconut cream (1 tin)
1 tablespoon gluten free soy sauce
1 tablespoon gluten free sweet chilli sauce
½ cup gluten free chicken stock or water (if too thick) 600g chicken thighs, sliced
40 bamboo skewers, soaked in water 2 handfuls coriander, chopped
***
Spring Open Day! Saturday November 2nd, 11am - 3pm
Vegetable picking, tractor rides and family entertainment!
www.hawkesvegetables.com.au | 661 Boneo Rd, Boneo | Ph 03 5988 6785
Farm Gate Open 7 Days www.peninsulakids.com.au
87