ingredients

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• ✓750g chicken thigh fillets, excess fat trimmed
• ✓1/3 cup coconut milk
• ✓1/4 cup nut butter
• ✓1 tbsp fish sauce
• ✓1 tbsp massaman curry paste
• ✓1 large garlic clove, crushed
• ✓1-2 tbsp lime juice
• ✓10 bamboo sticks, soaked in water
• ✓Salt and pepper
• ✓1 tbsp olive oil
• ✓Fresh coriander to serve

method

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1. 1

   Thread the chicken through the bamboo sticks and coat with a small pinch of salt and pepper. Leave in the fridge.

2. 2

   In a small mixing bowl, add coconut milk, nut butter, fish sauce, massaman curry paste (can use yellow or red if you don't have it!), garlic and lime juice. Use a whisk to combine, to ensure the nut butter mixes in.

3. 3

   On a hot pan, heat a small splash of olive oil over a medium to high heat.

4. 4

   Cook the chicken skewers for 3 minutes on all sides, or until cooked through with no pink in the centre (75°C).

5. 5

   The satay sauce can either be layered over the top, or heated! If you prefer it heated, heat in a small saucepan over medium heat for 2-3 minutes.

6. 6

   EAT!