Thai style macadamia satay skewers

Whisk together the red curry paste, macadamia butter, rice wine vinegar, brown sugar and soy sauce in a saucepan.

Remove 2 tablespoons of the mixture and set aside in a large bowl.

Add the coconut milk and water to the saucepan and place over low-medium heat. Stir constantly for 5 minutes until the sauce is smooth and fragrant. Set aside.

Add the chicken thigh pieces to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.

Heat the oil in a large fry pan or grill. Once hot, cook the chicken for 3-4 minutes each side until caramelised and cooked all the way through.

To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper.

Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce. Garnish with the herb salad and roasted macadamias.