Meat-Free Chicken Satay Style Curry

Meanwhile, zest and cut the lime into wedges.

Peel and grate the garlic (or use a garlic press).

Heat a drizle of oil in a large frying pan on high heat.

Once hot, add the plant-based chicken pieces and fry until golden brown, 4-6 mins. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Return the (now empty) frying pan to medium heat with a drizzle of oil.

Add the peanut butter, Indonesian style spice mix and garlic. Stir-fry until softened and fragrant, 1 min.

Stir in the coconut milk and water for the curry (see pantry for amount). Bring to the boil and simmer until thickened slightly, 4-5 mins.

Meanwhile, cut the young pea pods in half lengthways.

Once the sauce has thickened slightly, add the young pea pods, peas and cooked plant-based chicken pieces to the curry sauce. Simmer until piping hot, 2-3 mins.

Stir in the soy sauce and sweet chilli sauce. Add a good squeeze of lime juice, then remove from the heat.

Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.