Ingredients:
• 12 Chicken thigh fillets
• 1 x Whole can of Coconut Cream
• 3 x Tablespoons peanut butter
• 1.5 x Tablespoons red curry Paste (Valcom brand)
• 1 x Bunch fresh coriander
• 4 x Lime leaves (sliced)
• 3 x Tablespoons of soy sauce
• 1 piece of fresh ginger about 2cm square
• Squeeze of half a lime
• Serve with spring onions chopped and chopped coriander
• Season with salt & pepper.

Method:
Place curry paste, peanut butter, coconut cream, coriander, lime leaves, soy and ginger into a food processor or nutribullet and blend until smooth.

Marinate chicken in satay sauce in the fridge for at least 1 hour.

Place a little oil in an oven proof roasting pan, add chicken and satay sauce and bake at 180 degrees for 45minutes.

Recipe and photo by: Kathryn Thompson.