Succulent chicken skewers in a creamy, peanutty and flavour-rich satay sauce made with all natural peanut butter, red curry paste (hello next level flavour!) and naturally sweetened with Manuka honey for the perfect balance of natural sweetness and bonus benefits of Active Manuka Honey thanks to its unique antibacterial properties.
Cut chicken breast into 2cm strips. In a mixing bowl coat in 1 tbsp curry paste. Set aside to marinade.
Place skewers in water whilst you wait. (Pre-soaking them will prevent them burning).
To make satay sauce - in a saucepan heat peanut butter with 3 tbsp curry paste over low-medium heat coconut milk, lime juice and fish sauce and mix over heat to combine.
Remove from heat. Stir through Manuka honey. Set aside.
To make cauliflower rice, grate cauliflower or use a food processor to pulse to resemble rice.
In a large frying pan, heat coconut oil and add riced cauliflower, coconut milk, cardamom pods and water. Cook, stirring frequently over low heat or until liquid has absorbed and cauliflower rice is tender.
Meanwhile, thread marinated chicken onto skewers. Cook on grill plate or frying pan for 2 minutes each side or until cooked through and caramelised on outside.
To serve, plate cauliflower rice with skewers. Brush satay sauce over skewers + extra to serve. Finish with lime wedges, lime zest on rice, cucumber slices and crushed peanuts.
Recipe sub: Instead of chicken you can use tofu cut into cubes as well.