For the Sauce: 2 heaped tbsp of smooth peanut butter 1/2 tin coconut cream 1 tbsp dark soy sauce 1 tbsp fish sauce 1 tbsp apple cider vinegar 1 tbsp maple syrup Small knob of grated ginger + 1 garlic glove
Salad dressing: 3 parts olive oil 1 part apple cider vinegar salt and pepper
Thinly slice(I highly recommend a mandolin slicer if you have one!) raw beetroot, Jap pumpkin and white radish then rinse separately in water until the water runs clear (this prevents the beetroot staining the whole salad)
Cut and marinate chicken thigh with a tsp of red curry paste then thread 3-4 pieces on the skewers and grill on high for 10 minutes until cooked through.
For the dressing, Combine everything in a bowl and whisk vigorously until combined (depending on the sauces thickness, thin it out with some of the remaining coconut water)
Dress your salad and place on the plate with your chicken skewers and top with the Coconut Satay Sauce and BiGG Coconut Satay.
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