Recipe: @CreateCookShare for The Bare Bird
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 8–10 skewers
- 150mL tin coconut milk
- 1 tbsp red curry paste
- ½ tsp salt
- ½ tsp pepper
- 500-600g The Bare Bird Chicken Tenderloins (approx. 10 pieces)
Satay Sauce - ¾ cup peanut butter
- 150mL water
- 2 tbsp Manuka honey
- 2 tbsp lime juice
- 1 tbsp red curry paste
- 1 tsp soy sauce
Rice - 1 cup jasmine rice
- 1½ cups boiling water
- 1 tsp oil
To Serve - Crushed peanuts
- Lime wedges
- Fresh chilli, sliced
- Fresh coriander, leaves picked
Method
- Soak the wooden skewers in water for at least 10 mins to prevent burning.
- Combine the coconut milk, red curry paste, salt and pepper in a bowl and mix to combine. Add the chicken, coat well, cover and refrigerate for 20 mins.
- Meanwhile, cook the rice. Add the oil and rice to a saucepan over high heat, stir for 1 min until the rice has been coated with the oil and then pour over the boiling water. Stir to evenly distribute the rice grains and boil on high for 5 mins.
- Place lid on pot then turn off heat and set aside. Do not lift lid for at least 10 mins or until you are ready to serve. Before serving, fluff rice with rubber spatula or fork.
- Add the satay sauce ingredients to a frying pan over medium heat and bring to a simmer. Stir occasionally for 3 mins or until a slightly thick sauce forms. Remove from heat, cover and set aside.
- Thread chicken tenderloins onto skewers. Heat a tbsp of oil on a grilled pan and over high heat cook for 3 mins each side or until golden.
- Serve the rice between plates, top with satay skewers and drizzle with plenty satay sauce. Top with crushed peanuts, lime wedges, chilli and coriander.
- Tip: If the sauce has thickened too much before serving, add a tbsp of boiling water and stir.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
