Thai Style Chicken Satay

Full of nuttiness and spice, this Thai-style chicken satay is an incredible version of the classic takeaway favourite. An irresistible depth of flavour!

SERVES: 4

• 4 Rangitikei Free Range Chicken Breast Fillets

For the marinade:

• ¼ cup coconut cream
• ¼ cup peanut butter
• 1 tablespoon brown sugar
• 2 tablespoon curry paste
• 1 tablespoon soy sauce
• 1 tablespoon kecap manis (sweet soy sauce)
• 1 ½ tablespoon fish sauce

For the satay sauce:

• ¾ cup coconut cream
• ¼ cup peanut butter
• 1 tablespoon brown sugar
• 2 tablespoons kecap manis
• 1 tablespoon tamarind paste
• 2 cloves garlic, crushed

For the garnish:

• 1 bunch coriander, leaves picked
• 1 red chilli, thinly sliced
• ½ cup peanuts, toasted
• 4 lime wedges to garnish
• ¼ cup dried shallots
• Steamed white rice, to serve

To make the marinade, combine the marinade ingredients together in a shallow tray.

Add the chicken breast, and flip to coat completely with the marinade. Set aside to marinate.

Meanwhile, to make the satay sauce, place the remaining coconut cream, peanut butter, brown sugar, kecap manis, tamarind and garlic in a bowl and whisk to combine. Set aside.

Heat a splash of oil in a large fry pan over medium heat. Sear the chicken for a couple minutes each side, until golden. Add the satay sauce to the pan and bring to a boil. Reduce heat to low and allow to simmer for about 7 –10 minutes until the sauce has thickened and the chicken is cooked through. Stir occasionally to prevent the bottom from sticking.

Remove from the heat and top with the coriander leaves, chillies, peanuts, shallots, lime wedges and serve with a side of steamed rice.