700g Chargrilled Chicken Breast

1 Onion finely diced

1 can Coconut Milk

1 tsp Dried Chilli Flakes

170g Sun-Pat Crunchy Peanut Butter

1 clove Garlic, crushed

1 tbsp Gales Clear Honey

1 tsp Thai Fish Sauce

1 tbsp Vegetable oil

How to make

  • Put the vegetable oil in a pan and place on a medium heat.

  • Cook the onion and garlic for a few minutes until translucent.

  • Add the chilli flakes, Sun-Pat Crunchy Peanut Butter, Gales Clear Honey and fish sauce.

  • Finally add the coconut milk until you have a consistency you are happy with.

  • Serve with skewers of chargrilled chicken.