Ingredients
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- 2 tsp Mild curry powder
- 2 cm Ginger, peeled and finely grated
- 2 cloves Garlic, peeled and finely chopped
- 400 ml Coconut milk
- 600g Chicken breast, diced
- 12 Bamboo skewers, soaked in water
- 300g Basmati rice
- 1/4 cup Crunchy peanut butter
- 2 tsp Kecap manis
- 1 tbs Vegetable oil
- 4 Bok choy, leaves separated
- 120g Snow peas, trimmed, cut in half lengthways
Instructions
- Combine curry powder, ginger, garlic and 2 tablespoons of coconut milk in a bowl. Add chicken and stir to coat well. Cover and marinate for 20-30 minutes.
- Meanwhile, cook the rice in the saucepan as per packet directions. Thread chicken onto skewers and set aside. Preheat grill to high.
- To make the satay sauce, heat the remaining coconut milk, peanut butter and kecap manis in a small saucepan over a medium-low heat. Cook, stirring, for 5 minutes or until combined and heated through. Cover to keep warm.
- Brush chicken with oil. Cook under preheated grill for 3 minutes each side or until golden and cooked through. Meanwhile, bring a medium saucepan of salted water to the boil. Add snow peas and bok choy and cook for about 2 minutes until just tender. Drain well.
- Serve skewers immediately with greens and rice. Drizzle over satay sauce and serve remaining sauce on the side.
Notes
Tip: Soaking the skewers will help the chicken to slide off