Thai Satay & Fries

Step 1

Whisk together the coconut milk, fish sauce, curry paste, sugar, turmeric, salt and pepper in a large bowl. Add the chicken tenders and toss to coat, cover and refrigerate for at least two hours. Meanwhile, soak the bamboo skewers in water. Thread each chicken tender on a bamboo skewer. Grill or fry 3 tenders per order.

Step 2

Combine the rice vinegar, fish sauce, lime juice, honey, chili oil and sesame seed oil in a shallow saucepan. Bring the sauce to a gentle boil, continue to reduce simmering over low heat for 15-20 minutes or until thick and syrupy. Remove from the heat and whisk in the chilled butter. Place the prepared sauce in a plastic squeeze bottle and hold for service.

Step 3

For each serving prepare 170g of fries according to the package instructions. Remove from the fryer and drain them briefly. Place on a warm serving plate, drizzle with Thai Fry Sauce. Sprinkle red pepper flakes and cilantro over the top. Serve with 3 prepared skewers and a small cup of peanut sauce.