Chicken Satay - cooking recipe

Ingredients

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

Preparation

Whisk coconut milk, peanut butter and curry paste in a medium bowl. Reserve 1/3 cup of the peanut mixture.
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.
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.
Heat a grill pan on high heat or preheat the grill to medium-high.
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.
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.