Chicken Satay is an Indonesian dish that is very popular around the world. The dry nutty flavours of the sauce pair perfectly with the full round tones of Guinness® Original.

Place all ingredients for the spice paste into a food processor and blitz to a paste.

Cut the chicken thighs into bite size pieces and marinate in the spice mix for at least 6 hours, preferably overnight.

Heat the oil in a pan and sweat the onion, garlic and chilli until softened but not coloured. Add the peanuts and peanut butter and cook for about 2 minutes stirring constantly. Add the coconut milk, palm sugar and soy sauce and bring to the boil. Turn down the heat and cook for about 15 minutes. Set aside and keep warm.

To make the salad, wash the bean shoots under cold water, drain and place in a salad bowl. Cut the cucumber lengthways, scoop out the seeds with a spoon and slice into thin strips and then add to the bean shoots. Thinly slice the radishes, spring onions, julienne the red chilli and add to the salad along with the picked coriander and mint leaves and toss everything together. In a separate bowl, make the dressing by mixing the sugar into the lime juice until completely dissolves. Add the fish sauce and sesame oil and mix well. Dress the bean shoot salad just before serving.

To make the skewers, thread the chicken pieces onto the soaked bamboo skewers and grill under a high heat until cooked through and slightly charred on the edges, better still, cook them on a BBQ for a chargrilled, smoky flavour. Serve with the peanut sauce, fresh limes and coriander.

Goes perfectly with Guinness® Original