Delicious cooked quickly over the coals, but just as good indoors on a griddle pan, tender chicken combines with the crunch of peanuts for the perfect taste of Thailand.

Ingredients - Serves 4

500g stir fry chicken
Salt and pepper

For the marinade

2 fat garlic cloves
3cm piece of fresh ginger, peeled
1 small, hot red chilli pepper
1 stem lemongrass
1 tbsp sesame oi
1 tbsp light soy sauce

For the peanut sauce

1 small, hot red chilli pepper
5 spring onion
1 fat garlic cloves
1 tbsp vegetable oil
150ml coconut mil
1 tbsp soft brown sugar
1 tbsp sweet chilli sauce
100g unsalted peanuts, ground
A splash of light soy sauce
Juice of 1 lime

Cooking method

1. For the marinade, blitz the garlic, ginger, chill and lemongrass to a paste in a food processor. Pulse in the sesame oil and soy sauce until blended. Place the chicken in a large bowl, pour over the marinade along with a good grinding of pepper and mix through, coating all of the chicken. Leave for at least 2 hours, ideally overnight.

2. To make the sauce, blend the chilli, spring onions and garlic to a paste. Heat the oil in a frying pan and quickly fry the paste until it releases its aromas. Be careful not to brown it. Add the coconut milk and sugar, simmering briefly until the sugar is dissolved, then add the peanuts, stirring until slightly thickened. Stir in the soy sauce and lime juice, adding a little extra coconut milk if it's too thick. Check seasoning, adding more lime juice, sugar or soy to taste.

3. Thread the strips of chicken in ‘S’ shapes onto metal or pre-soaked wooden skewers. The strips should be touching but not too tightly packed together. Cook over a barbecue or in a lightly oiled griddle pan, turning regularly until browned all over. This will only take a few minutes – be very careful not to overcook and dry out the meat. Serve with the sauce for dipping and a crunchy salad of shredded cabbage and carrot.