Paul Gayler’s Chicken Satay Skewers are a great sharing snack, they’re quick and easy to make and they taste amazing.
For the skewers:
1 large skinless chicken breast
2 tbsp Thai curry paste
3 tbsp Olive oil
2.5 cm piece root ginger, finely grated
For the sauce:
50ml smooth peanut butter
100ml canned coconut cream
Good pinch of sugar
Slice the chicken breast into 8 even fingers. In a bowl, mix thoroughly 1 tbsp of the curry paste, oil and ginger.
Take the chicken pieces and rub the spices into the chicken until thoroughly coated. Leave to marinate at room temperature for an hour.
Thread a piece of chicken on to a wooden bamboo skewer. Grill the chicken for 4-5 minutes until cooked and golden.
For the sauce, in a pan boil together the peanut butter, coconut milk and pinch of sugar for 4-5 minutes over a gentle heat, serve warm.