Satay Chicken Wraps

This recipe is super versatile, I’ve used a whole can of coconut cream and simmered on low for 45 mins and served saucy over rice with greens. Or use less to chargrill in a pan for wraps or skewer with capsicums for the bbq. ANYWAY, safe to say there’s a few ways you can use this.

Ingredients:
500 gms of free range chicken
1/2 cup peanut butter
1/2 jar of red curry paste
1 can coconut milk (how much will be dependant on how you want to cook your satay)

Slice and dice chicken or if already processed then place in a large bowl with the marinating ingredients. If you would like a saucier meal use the whole can of coconut cream. For a thicker mix for skewering or chargrilling use 1/2 a can. Marinate covered in the fridge for minimum 1 hour or over night. Cook in preferred manner.

Have you ever made satay before? I never realised how easy it was!

P.s recipe for flatbreads and pickled onions are further down in reels 😉