These delicious and creamy satay’s use coconut milk which is high in a beneficial fat called lauric acid that is easily absorbed and used by the body as energy.

Ingredients

• 3 tbsp peanut butter (crunchy)
• 1 1/2 tbsp red curry paste (or to taste)
• 400 g coconut milk
• 500 g chicken thigh fillets (chopped)
• 1 onion (finely sliced)
• 2 carrots (grated)
• 2 zucchinis (grated)

Instructions

1. Heat oil in large saucepan; cook onion until soft. Add red curry paste and cook for 1 to 2 minutes.
2. Add finely sliced chicken and grated vegetables and stir to coat with curry paste mix.
3. Add peanut butter, coconut milk, stirring to combine.
4. Simmer for 15 minutes and serve.