Ingredients
- 1 large red chilli, deseeded
- ½ a finger-length piece fresh root ginger, roughly chopped
- 1 fat garlic clove
- small bunch coriander, stalks roughly chopped
- 1 tbsp sunflower oil
- 4 skinless chicken breast, cut into chunks
- 5 tbsp peanut butter
- 150ml chicken stock
- 200g tub Greek yogurt
Tip
Use up peanut butter – Prawn & noodle salad
Whisk together 2 tsp peanut butter,
2 tsp sweet chilli sauce and 2 tsp lime
juice, then heat through in a frying
pan with 150g straight-to-wok rice
noodles, a handful cooked prawns,
a handful beansprouts and a handful
coriander leaves. Serves 1.Use up peanut butter – Satay pork skewers
Thread 500g pork strips onto 8 skewers,
then brush with a little oil. Mix 3 tbsp
peanut butter with 150ml tub natural
yogurt, a squeeze of lime juice and a
finely diced red chilli. Grill or griddle
the skewers for 2-3 mins, turning, until
cooked through. Serve with the satay
dipping sauce, rice and a salad. Serves 4.Use up peanut butter – Banana breakfast smoothie
Blend 2 bananas with 400ml milk,
4 tbsp oats, 2 tsp clear honey and
1 tbsp peanut butter. Serves 2.
