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.