Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :
-small piece of gingerMethod: Peel the ginger and finely grate. Repeat with the garlic and lime zest. Mix the juice from the lime with the honey, soy sauce, curry powder and peanut butter. Add a splash of water if the mixture is too stiff.
-2 garlic cloves
-1 lime, zest and juice
-1 tsp clear honey
-1 tbsp soy sauce
-1 tbsp mild curry powder
-3 tbsp smooth peanut butter
-500g skinless chicken breast fillets
-165ml can coconut milk
-1 tsp vegetable oil
-cooked rice and lime wedges to serve
-2 tbsp white wine vinegar
-1 tbsp golden caster sugar
-sweet chilli sauce (optional)
-bunch coriander, leaves picked (optional)
Spoon 2/3 of the mix into a small pan and set aside. Cut the chicken into strips, and marinate in the remaining third of the mixture. Cover with cling film and chill in the fridge for up to 3 hours.
While the chicken is marinating, pour the coconut milk into the pan with the rest of the mixture and stir. Heat gently.
Thread the chicken onto wooden skewers in an 's' shape. Heat the grill to high and brush a baking tray with oil. Grill the skewers for about ten minutes, turning occasionally, until lightly charred.
To make the cucumber salad use a swivel-blade peeler to peel the cucumber into strips. Mix the vinegar and sugar. Add the sweet chill and then pour the dressing over the cucumber strips. Sprinkle chopped coriander on top.
To serve, put the skewers on a platter, the sauce and salad in bowls and rice and lime wedges on the side.