Thai-style Chicken Satay

Serves 4

20 mins
plus marinating

231 Kcals/portion

Fat 7g (3.7g sat)
per portion

Coconut milk 100ml (3½fl oz)

Garlic 3 cloves, peeled and crushed

Ground coriander 1 tbsp

Cumin seeds 1 tbsp

Turmeric 1 tsp

Chilli sauce 1 tsp

Lime juice 3 tbsp

Thai fish sauce 3 tbsp

Soy sauce 4 tbsp

Skinless chicken breasts 4, cubed

Wooden kebab sticks 8, soaked in water

1 Whisk together all ingredients except chicken.

2 Coat chicken in half of the sauce and leave to marinate for 25 minutes.

3 Thread chicken onto kebab sticks and grill or barbecue for 15 minutes, turning occasionally, until cooked.

4 When thoroughly cooked, serve with remaining sauce as a dip.

A Dairy Diary recipe