YOU WILL NEED
700g Chargrilled Chicken Breast
1 Onion finely diced
1 can Coconut Milk
1 tsp Dried Chilli Flakes
170g Sun-Pat Crunchy Peanut Butter
1 clove Garlic, crushed
1 tbsp Gales Clear Honey
1 tsp Thai Fish Sauce
1 tbsp Vegetable oil
How to make
Put the vegetable oil in a pan and place on a medium heat.
Cook the onion and garlic for a few minutes until translucent.
Add the chilli flakes, Sun-Pat Crunchy Peanut Butter, Gales Clear Honey and fish sauce.
Finally add the coconut milk until you have a consistency you are happy with.
Serve with skewers of chargrilled chicken.