Prep Time: 10 mins (plus at least 1 hour to marinate)
Cook Time: 20 mins
Makes: 40
Ingredients
- 2 tablespoons gluten free red curry paste
- 4 tablespoons crunchy peanut butter
- 400ml 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, 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 to remove lumps of peanut butter. Reduce heat to a simmer and cook for 5-10 mins 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 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!
