Chicken Satay Skewers with Peanut Dipping Sauce

Ingredients

Peanut dipping sauce

¼ cup roasted peanut
½ cup roasted peanut
¾ cup roasted peanut
1 Tbsp red curry paste
2 Tbsp red curry paste
3 Tbsp red curry paste
½ cup full-fat coconut milk
1 cup full-fat coconut milk
1 ½ cups full-fat coconut milk
1 Tbsp brown sugar
2 Tbsp brown sugar
3 Tbsp brown sugar
½ Tbsp lime juice
1 Tbsp lime juice
1 ½ Tbsp limes juice
1 ½ tsp fish sauce
3 tsp fish sauce
4 ½ tsp fish sauce

To serve

Tegel Free Range Satay Kebabs 6pc
Tegel Free Range Satay Kebabs 6pc
Tegel Free Range Satay Kebabs 6pc
½ Telegraph cucumber, thinly sliced into rounds
1 Telegraph cucumber, thinly sliced into rounds
1 ½ Telegraph cucumbers, thinly sliced into rounds
¼ cup red onion, thinly sliced
½ cup red onion, thinly sliced
¾ cup red onion, thinly sliced
1 cup cooked white rice
2 cups cooked white rice
3 cups cooked white rice
fresh mint and roasted peanuts

Method

1. For the peanut sauce, add the peanuts to a food processor (or nutribullet) and blitz into a coarse meal. Set aside. Heat a drizzle of oil in a medium pot on medium heat. Add the curry paste and cook for 2 minutes, stirring, until fragrant. Add the peanuts, coconut milk, brown sugar, lime juice and fish sauce. Stir together and bring to a simmer. Simmer for a further 4-5 minutes, until thickened. Remove from heat and set aside to serve.

2. Cook the satay flavoured kebabs according to packet instructions, until golden and cooked through.

3. Prep the cucumber and onion.

4. Serve the satay skewers along with the cucumber, onion, rice and dipping sauce. Garnish with mint and roasted peanuts, if desired.