Cook with Barb

Serves 2

Satay Skewers

• 150g Chicken Breast Fillet cubed
• 1tb Red Boat Fish Sauce
• 1tsp Brown Sugar
• 1 Ayam Triangle Coconut Milk
• 1tb Valcom Red Curry Paste
• Skewers (*soak in water)
• 1tb EVOO to cook skewers

Method

1. Cut chicken into cubes.
2. Mix all ingredients together upto the skewers in a dish (with a lid for storing overnight. )
3. Marinate overnight or minimum 1hr.
4. Thread chicken onto skewers and discard any remaining marinade.
5. Cook in skillet with evoo.
6. Make peanut sauce while waiting for the chicken to marinate.

Peanut Sauce

• 2tb Peanut Butter
• 1tb Red Boat Fish Sauce
• 1tsp Brown Sugar
• 1tsp Valcom Red Curry Paste
• 1tsp lemongrass paste
• 2tsp garlic minced
• 1 Ayam Triangle Coconut Milk
• 1/2 medium Onion Diced

Method:

1. Mix all together in small pot and stir with wooden spoon until it all comes together and gets a bit thick. Stir so it doesn’t stick to bottom of pan (add 1tb water if it sticks) remove from heat.
2. Serve with skewered chicken and side salad.  (I use cos lettuce and tomato slices.)