Thai Satay with Peanut Sauce

Put 8 wooden skewers in water and soak for about 30 minutes, doing this will prevent them charring during grilling

Place the onion, garlic, lemon juice, soy sauce, ground spices and oil into a food processor and pulse until smooth, or you can mix in a bowl

Cut the chicken into thin strips and place in a bowl, spoon the marinade over and mix well. Cover and chill for at least 2 hours

Preheat your grilled to its highest setting

Thread to 3 pieces of chicken on to each skewer and grill on a rack for 2 to 3 minutes each side basting once with the marinade

In the meantime make the sauce.

Dissolved the cream coconut in 150 mL boiling water

Put the remaining ingredients into a pan and stir in the coconut liquid. Bring to the boil, stirring well and simmer gently for 5 minutes until thick

Make the salad by mixing together the ingredients then arrange the Saturday sticks on a platter and garnish with coriander sprigs

Served with bowls of sauce salad and rice