Grilled Chicken with asparagus, mash, and creamy peanut sauce

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Ingredients

  • 2 Chicken breast
  • 2 tablespoon Mak Tok's Signature Chilli Paste
  • 8 stalks Asparagus
  • 100g Boiled potatoes
  • 50g Boiled carrots
  • 2 tablespoon Coconut milk
  • 1 tablespoon Mak Tok's Satay Chilli Paste
  • 2 teaspoon Butter
  • Salt and pepper for seasoning
  • 1 wedge Lime

Method

1) Marinade chicken with Mak Tok’s Signature Chilli Paste and season with some salt. Leave for 5 minutes before baking in the oven for 20 minutes on 200°C. Once done, take it out from the oven and cover with a foil for 5 minutes and slice before serving.

2) Mash potatoes and carrots together with some butter. Season with salt and pepper. Set aside.

3) Heat a pan with some oil and pan fry asparagus on high heat for 4-5 minutes. Ensure that one or more sides are charred. Season with salt and pepper. Set aside once done.

4) In a bowl, mix coconut milk and Mak Tok’s Satay Chilli Paste with a pinch of salt.

5) Assemble all the cooked ingredients and served with a squeeze of lime.

Top tip: Add a splash of milk and cream cheese for that extra creamy mash.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted