Chicken Satay Salad With Pickled Cucumber

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Slice the chicken breast portion[s] lengthways into 2 strips per person

Chop your creamed coconut roughly (if required!) and combine with 200ml [300ml] [400ml] boiled water – this is your coconut stock

Combine your curry powder with a drizzle of the coconut stock (save the rest for later!) in a large bowl with a pinch of salt

Add the chicken strips, then mix well and set aside to marinate

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add your peanut butter, soy sauce, chilli flakes (can't handle the heat? Go easy!), remaining coconut stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 5-10 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce

Once thickened, transfer to a bowl and set aside, reserve the pan

Meanwhile, rinse your brown rice, then add it to a separate pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

While the rice is cooking, cut your cucumber in half lengthways, then scrape out and discard the seeds using a teaspoon

Slice the cucumber halves finely

Add the sliced cucumber to a small bowl with your rice vinegar and a generous pinch of salt – this is your quick-pickled cucumber

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Return the pan to a medium-high heat

Once hot, cook the chicken for 6-7 min on each side, turning once, or until cooked through (no pink meat!) and slightly charred – this is your Thai-style chicken

While the chicken is cooking, combine the brown rice, quick-pickled cucumber, shredded lettuce and half the satay sauce (you'll use the rest later!) in a large bowl – this is your satay salad with pickled cucumber

Tip: Add an extra splash of water if the sauce has thickened too quickly!