4 heaped tablespoons peanut butter, crunchy or smooth
3 tablespoons soy sauce
juice of 1 lime
3 garlic cloves, crushed
4 tablespoons honey
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
1½ tablespoons mild curry powder
4 chicken breasts, cut lengthways into thin strips
120ml (½ cup) coconut milk
- Combine the peanut butter, soy sauce, lime juice, garlic, honey, umami paste and curry powder in a large bowl. Pour half the mixture into another bowl and add the strips of chicken to this, ensuring they are well coated, and marinade in the refrigerator for 3 hours, or for just as long as you can. Keep the other half of the marinade aside to make into a sauce.
- After the meat has marinated, thread it on to skewers and cook under a very hot grill (broiler) for 3-4 minutes each side, or until cooked through. While the skewers are cooking under the grill make the satay sauce.
- Put the other half of the marinade in a pan with the coconut milk and bring to the boil over a high heat, cooking for 3-4 minutes while stirring. Serve alongside the cooked skewers.