You will need a spiraliser for this recipe and they can be picked up in most kitchen stores or online.
For the courgette linguini
2 small courgettes
1 lime zested and juiced
A handful of mint chopped
For the chicken
4 small chicken fillets halved lengthways
3tbsps of peanut butter with a pinch of sea salt
For the satay sauce
Half and onion diced
2 cloves of garlic crushed
¼ stick of lemon grass
2tbsps of mild curry powder
3 heaped tablespoons of peanut butter
1tbsp of soy sauce
1 tin of coconut milk
Optional (2 handfuls of dry roasted peanuts)
Cut both ends of the courgettes off and run them through the spirialiser to form the linguini strands. Place it into a bowl and add the zest and juice of the lime along with the handful of chopped mint. Season with a touch of sea salt and set aside until serving.
Make sure you soak the skewers in some cold water before using. Rub the peanut butter over the chicken fillets and skewer them. Place them into the oven on a tray with a drop of water on it and bake at 170oC for 10-12mins.
In a saucepan sweat the onion, garlic and lemongrass in some oil for a minute until soft. Now add the curry powder and peanut butter on a low heat and stir through for another minute. Add the soya and coconut milk, turn up the heat and bring to the boil. Simmer on a low heat until ready to serve and don’t forget to season to taste with sea salt if needed. You can also add dry roasted peanuts for a nice crunch.
On a decorative platter load on the linguini and spread it out. Place over the skewers , spoon over the sauce and garnish.