4 chicken breasts, cut into strips
175g smooth peanut butter
50g salted roasted peanuts, roughly chopped
3 kaffir lime leaves, finely chopped
1 red chilli, de-seeded and chopped
25g fresh coriander chopped
200ml coconut milk
12 wooden skewers - soaked in water
Pre-heat the oven to 140c
Process the kaffir lime leaves, lemon-grass, chilli, garlic, ginger, lime zest and juice and fish sauce.
Add the peanut butter, coconut milk, sugar and then blend.
Pour half the marinade into a bowl to marinate the chicken and to the other half add the chopped peanuts and chopped coriander to make the thai peanut sauce.
Once marinated twist the chicken slices onto the skewers and place on an oven tray and bake in the oven for 10 minutes until just cooked. Sprinkle with the sesame seeds and a sprinkling of chopped coriander.
Serve with the satay sauce hot or cold.
The delicious dish can be made in Thai Cooking Classes at The Avenue Cookery School