Chicken Satay

• 1 cup reduced fat coconut milk
• 1/4 cup reduced fat crunchy peanut butter
• 1 1/2 tbsp Thai red curry paste
• 12 None chicken tenders
• 2 large zucchini, thickly sliced diagonally
• None None Mixed salad, to serve

1. Whisk coconut milk, peanut butter and curry paste in a medium bowl. Reserve 1/3 cup of the peanut mixture.
2. Place remaining peanut mixture in a small saucepan on medium-low heat. Cook, stirring, 2 mins, or until fragrant and hot. Set aside; cover to keep warm.
3. Thread chicken onto 12 skewers. Place in a shallow glass or ceramic dish. Pour reserved peanut mixture over skewers; tum to coat. Cover with plastic wrap; refrigerate 30 mins to marinate.
4. Heat a grill pan on high heat or preheat the grill to medium-high.
5. Spray both sides of zucchini with no stick cooking spray. Cook, turning, 4 mins, or until browned and tender. Transfer to serving platter; cover to keep warm.
6. Spray skewers with no stick cooking spray. Cook, in batches, turning, 7 min each batch, or until browned and cooked through. Drizzle skewers with warm satay sauce. Serve with zucchini and salad.

coconut milk, crunchy peanut butter, red curry, chicken tenders, zucchini, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/24305 (may not work)