½ a finger-length piece fresh root ginger, roughly chopped
1 fat garlic clove
small bunch coriander, stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breast, cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt
Use up peanut butter - Prawn & noodle salad
Whisk together 2 tsp peanut butter,
2 tsp sweet chilli sauce and 2 tsp lime
juice, then heat through in a frying
pan with 150g straight-to-wok rice
noodles, a handful cooked prawns,
a handful beansprouts and a handful
coriander leaves. Serves 1.
Use up peanut butter - Satay pork skewers
Thread 500g pork strips onto 8 skewers,
then brush with a little oil. Mix 3 tbsp
peanut butter with 150ml tub natural
yogurt, a squeeze of lime juice and a
finely diced red chilli. Grill or griddle
the skewers for 2-3 mins, turning, until
cooked through. Serve with the satay
dipping sauce, rice and a salad. Serves 4.
Use up peanut butter - Banana breakfast smoothie
Blend 2 bananas with 400ml milk,
4 tbsp oats, 2 tsp clear honey and
1 tbsp peanut butter. Serves 2.
Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.