Clinton is joined by Sarah Boorer, Communications professional &  CWA award-
winning cook, to look at the world of baked goods, delicious treats and  easy
recipes. This week Sarah makes a 20-minute Thai chicken satay curry (recipe courtesy recipetineats.com)

Ingredients
270ml full-fat coconut milk
2 tbsp canola oil
120g green beans, trimmed then halved
120g cherry tomatoes, halved

SATAY CHICKEN
500g chicken thigh fillets, cut into 2.5cm cubes
1 tbsp curry powder (any brand is fine)
1 tsp white sugar
½ tsp cooking salt
2 tsp red curry paste
THAI PEANUT SAUCE
120g (½ cup) natural peanut butter, smooth
1½ tbsp caster sugar
2 tsp curry powder
¾ tsp cooking salt
¼ tsp chilli or cayenne powder, optional
2 tbsp apple cider vinegar
1½ tbsp red curry paste
2 tsp dark soy sauce
1¼ cups water

Method
Step 1
Put satay chicken ingredients in a bowl with ¼ cup of coconut milk. Mix to coat, then
set aside.
Step 2
Place all the peanut sauce ingredients, except water, in a separate bowl and whisk
to combine. Add water and remaining coconut milk. Whisk until combined.
Step 3
Heat oil in a large heavy-based frypan over high heat until very hot. Add chicken and
stir for 2 minutes. Spread chicken in a single layer, leave for 30 seconds, toss,
spread, and leave for another 30 seconds. Do this twice more to get some colour on
the chicken.
Step 4
Pour in the peanut sauce and add the beans. Reduce heat to medium and simmer
for 5 minutes. Add tomatoes and simmer for a further 2 minutes or until the beans
are tender-crisp and the sauce thickens.
Step 5
Serve over jasmine rice with peanuts, coriander, chilli and a wedge of fresh lime.

TO SERVE
Jasmine rice, cooked
¼ cup peanuts, roughly chopped
Coriander leaves
Sliced red chilli (optional)
Lime wedges

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