Saucy Satay Skewers with Lime & Chilli

Thu, 13 February 2025

1. Preheat oven to 200C 
2. Blend the peanut butter, soya sauce, turmeric, honey, ½ the coconut milk, juice and zest of one lime and the garlic together in a food processor or by hand if you wish. 
3. If you are doing this for canapés, slice your chicken breasts or tofu into about 10 strips lengthways. Otherwise you can slice it into bigger pieces for your meal or starter. 
4. Place the chicken/tofu in the sauce and cover for 1-24hrs!  
5. At the same time, I suggest that you steep your skewers in water to soak. This way they will not burn as quickly when in the oven.  
6. Using a spoon, rub off the excess sauce from the chicken and begin to thread on your skewers. Thread the chunky vegetables every second piece.  
7. Once they are all complete place the chicken on a baking tray and into the oven for 15-20mins.  
8. While they are in the oven scoop the remaining sauce into a pot, the remaining coconut milk and heat up until it’s bubbling.  
9. Remove the chicken/tofu skewers from the oven and place on your serving dish.  
10. Pour over the hot sauce, sprinkle with sliced chilli and chopped peanut.  
11. Garnish the plate with lime wedges and coriander too. 
12. Serve as a starter or with coconut rice or noodles.