Satay Chicken Rice Box

This satay sauce is just impossible not to love! It's rich and creamy and the red Thai curry really helps to take the flavours to a different level. Pack it into sauce pots and drizzlg juicy marinated chicken skewers, brown rice and crunchy vegetables when serving. Best served hot. For the satay sauce: 100g crunchy peanut butter 2 tbsp red Thai curry paste 200ml reduced-fat coconut milk 7 tbsp dark soy sauce tbsp rice wine vinegar, ½ tbsp runny honey a handful of fresh coriander, finely chopped For the tofu skewers: Block of tofu, 1 tbsp red Thai curry paste 1 tbsp curry powder juice of 1 lime low-calorie cooking spray, for frying

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