Chicken Satay

Ingredients

250g jasmine rice
1+1/2 tb sp peanut oil
6 spring onions, cut into 3cm pieces
800g chicken breast fillets, thinly slices on the diagonal
1-2 tb sp Thai Red curry paste
90g crunchy peanut butter
270ml coconut milk
2 tsp soft brown sugar
1+1/2 tb sp lime juice

Method

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes or until tender, stirring occasionally. Drain Well.

Meanwhile, heat a wok until very hot, add 1 tsp of the peanut oil and swirl to coat the side of the wok. When hot , add the spring onion and stir-fry for 30 seconds or until softened slightly. remove from the wok. Add a little extra peanut oil to the wok as needed and stir-fry the chicken in three batches for about 1 minute per batch or until the meat just changes color. Remove from the wok.

Heat a little more oil in the wok and stir-fry the red curry paste for 1 minute or until fragrant. Add the peanut butter, coconut milk, sugar and 250ml water and stir well. Bring the mixture to the boil and boil for 3-4 minutes or until the oil starts to separate, reduce the heat slightly if the sauce spits at you. Return the chicken and spring onions to the wok, stir well and cook for 2 minutes or until heated through. Stir in the lime juice and season.

Serve with rice and a crisp green salad.

(Serves : 4)