Prep Time: 10 mins (plus time to marinate)
Cooking Time: 10 mins
- 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)
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.
With so many of our Peninsula families affected by gluten intolerance and coeliac disease, we have decided to focus on recipes which can be enjoyed by GF and non-GF alike.
Jodie Blight has developed an amazing new App which enables you to scan the recipe from Peninsula Kids Magazine to create a shopping list on your phone. All in the name of making dinner time easier.
Endorsed by Coeliac Australia so you have peace of mind that every recipe is 100% gluten free.
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!