Satay Sticks

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Prep Time: 10 mins (plus time to marinate)
Cooking Time: 10 mins
Makes: 40

Ingredients

  • 2 tablespoons gluten free red curry paste
  • 4 tablespoons crunchy peanut butter
  • 400 ml 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
  • 1 lime, cut into wedges
  • 2 handfuls coriander, chopped
  • 1 red chilli, finely chopped (optional)

Method

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 until smooth.

Reduce heat to a simmer and cook for 5-10 minutes 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 the chicken is drying out, brush with a little of the marinade.

Once cooked, remove from heat and discard the marinade.

* * *

Serve with reserved satay sauce, sprinkled with coriander and chilli and lime wedges.


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Download the recipeezi Gluten Free App from the App Stores (it’s FREE), use the App to scan the recipe QR code and voila, your shopping list awaits!

Peninsula Kids – Winter 2019

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