Thai Chicken Skewers with Satay Sauce

· 10-12 Chicken Mini-breasts (tenderloins) – aiming for 2 per person
· 10-12 BBQ Skewers
Marinade
· Juice of 1 Lime
· 1 chopped red Chilli
· 1 diced Garlic Clove
· 1 Dessertspoon of Sesame Oil or Ground Nut Oil

- Marinade Chicken for a couple of hours before inserting each breast onto a BBQ Skewer ready for cooking. Note: Soak BBQ Skewers in water (if they are wooden) for about 20 mins this will ensure they do not burn on the BBQ or in the oven.
- Cook for about 5 mins in each side either on BBQ/Grill or in Oven till cooked through
- Serve with Satay Sauce

Satay Sauce
· 1 tablespoon of Vegetable Oil
· 2 Garlic Cloves (crushed)
· 4 Spring Onions (finely chopped)
· 1 Lemon Grass Stalk (the white interior only, finely chopped)
· 1 Tablespoon of Thai Red Curry Paste
· 1 Tablespoon of Tamarind Paste
· 1 cup of Roasted Salted Peanuts (chunkily ground)
· 1 ½ cups of Coconut Milk
· 2 teaspoons of Palm or Light Brown Sugar

- Heat the vegetable oil in a saucepan and fry the garlic, spring onions and lemon grass for a minute of so then add the Thai red curry paste and stir together until fragrant
- Add the remaining ingredients to the pan stirring slowly until it comes to the boil. Note: if the sauce is too thick add a little boiling water till it forms the right consistency and simmer for a couple of minute.