Recipes+
Ingredients
Method
1.Whisk coconut milk, peanut butter and curry paste in a medium jug.
2.Reserve 1/3 cup of peanut mixture. Transfer remaining peanut mixture to a small saucepan over moderately low heat. Cook, stirring, 2 minutes, or until fragrant and hot. Set aside; cover to keep warm.
3.Thread chicken onto 12 skewers; place in a shallow glass or ceramic dish. Pour reserved peanut mixture over skewers; tum to coat. Cover with plastic food wrap; chill 30 minutes to marinate.
4.Heat a char-grill or barbecue plate over high heat.
5.Spray both sides of zucchini with oil. Add to char-grill; cook, turning, 4 minutes, or until browned and soft. Transfer to serving plates; cover to keep warm.
6.Spray skewers with oil. Add to char-grill; cook, in batches, turning, 7 minutes each batch, or until browned and cooked. Transfer to serving plates; cover to keep warm.
7.Drizzle skewers with warm satay sauce. Serve with zucchini and salad.
To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before adding food. You’ll need 12 skewers. When char-grilling, preheat pan to smoking hot. Add chicken; turn when it no longer sticks to pan. Reduce fat and use cooking oil spray rather than brushing food with oil. Because curries contain so many ingredients, using bought curry paste saves precious preparation time.
Note
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