Recipe Inspiration

Ingredients...

75g root ginger, peeled and roughly chopped

5 cloves of garlic, peeled

2 limes (for zest and juice)

25ml clear honey

50g Essential Cuisine Asian Master Base

15g mild curry powder

200g smooth peanut butter

25-50ml cold water

6 chicken breasts remove skin and cut in to 30 strips

30 bamboo skewers, soaked in cold water

400ml coconut milk

Garnish with roughly chopped coriander

200g roasted chopped peanuts (optional)

Method...

1. For the marinade and sauce, mix together the ginger, garlic, zest and juice of lime, honey, Essential Cuisine Asian Master Base, curry powder and peanut butter - blend until thoroughly mixed together. If the mixture is a little stiff, add a little water to achieve desired consistency

2. To marinate the chicken, half the peanut butter mixture in a suitable bowl and mix until all the chicken is coated

3. Sew the chicken onto the bamboo skewers, place on an oiled tray, cover and chill in the refrigerator until required

4. To make the dipping sauce, put the remaining peanut butter mixture and coconut milk in a pan and place on a low heat, gently bring to the boil and simmer for 2-3 minutes. Remove from the heat and leave to cool

5. Cook the chicken skewers under a pre- heated grill for 8-10 minutes (turning half way through) or until the chicken is golden and cooked through

6. To serve, place the cooked skewers on a suitable serving plate, cover with sauce and garnish with coriandor and chopped peanuts

Chefs Tip

Blend in two deseeded red chillies for a spicy version of this sauce!