Chicken satay

Ingredients

500 g chicken thigh fillets

1 cup tin Tom

2 table spoons crunchy peanut butter ( buy the best quality you can )

1 can coconut cream

4 tablespoons of red curry paste

Method

Fry off curry paste for 6 min.

Add peanut butter, tomatoes and coconut cream.

Stir together until completely combined.

Bring up to a simmer then add chicken.

Cook in oven for 25 min or put on the bbq ( in flat stack away from flame ) for 25 min.

Serve with rice and steamed vegetables.