Chicken Satay

Serves: 4

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• 1  lemongrass stick, finely chopped
• 4cm (1½in) fresh root ginger, peeled and roughly chopped
• 2 tablespoon(s) crunchy peanut butter
• 1 tablespoon(s) vegetable oil
• ½tbsp fish sauce
• ½tsp mild curry powder
• 2 tablespoon(s) creamed coconut
• 4  chicken breasts, cut into finger-sized strips
• 1 small handful fresh coriander, roughly chopped
• Plain yoghurt, to serve
• 8 medium bamboo skewers

Method

1. Soak skewers in cold water and set aside. Put the first seven ingredients into a blender with 2tbsp water. Whiz until well combined but still chunky.
2. Preheat grill to medium. Put chicken into a bowl and pour over the satay sauce, stirring to coat. Thread chicken on to skewers and arrange on a non-stick baking sheet. Grill for 7-10min, turning occasionally, until cooked through. Garnish with coriander and serve immediately with a dollop of yoghurt and boiled basmati rice.

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