2 chicken fillets, chopped into chunks
100g natural no-sugar-added peanut butter
Thumb-sized piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
2 shallots, peeled and quartered
1 red chilli
1 lemongrass stalk, inner white part only
½ tsp ground coriander
1 tsp ground turmeric
1 tbsp coconut or olive oil
1 tbsp soy sauce
2 tsp honey
100ml coconut milk
For the coriander carrots:
3 large carrots, grated
Handful of fresh coriander leaves, roughly chopped
3 spring onions, chopped
1 green chilli, thinly sliced
1 tsp lemon juice
Salt and black pepper
1 tbsp extra-virgin olive oil
- Place the peanut butter, ginger, garlic, shallots, red chilli and lemongrass into a food processor and pulse together until smooth.
- Add the ground coriander, turmeric, oil, soy sauce and honey and pulse until smooth.
- Transfer three tablespoons of the satay sauce to a jug, cover and set aside in the fridge.
- Put the rest of the sauce into a sealable bag with the chicken pieces and rub into the chicken to coat. Seal the bag and place in the fridge for at least four hours to marinate.
- In a large bowl, combine the carrots, coriander, spring onions and chilli together.
- To make the dressing pour the lemon juice into a non-metallic bowl and whisk in some salt and pepper. Drizzle in the olive oil, whisking continuously until the dressing has emulsified. Pour over the carrot mixture and set aside.
- Turn the grill on to high. Remove the chicken from the fridge and thread onto skewers. Place the under the grill and cook for 3-4 minutes each side.
- Place the reserved satay sauce with the coconut milk in a small pan over a medium heat. Stir until it reaches a gentle boil, then remove from the heat.
- Divide the carrot mixture between plates and top with the skewers. Drizzle over the satay sauce and serve.
Per serving: 879kcals, 55.5g fat (20.1g saturated), 40.6g carbs, 17.4g sugars, 59.5g protein, 9.3g fibre, 0.673g sodium