Warm satay chicken salad

Satay sauce

• 40 g raw unsalted peanuts
• 2 garlic cloves
• 2 tbsp oil
• 2 - 3 tsp sambal oelek, to taste
• 240 g coconut milk
• 1 ½ tbsp raw sugar
• 1 ½ tsp tamarind paste (see Tips)
• 30 g fish sauce

Coconut rice and chicken

• 300 g jasmine rice
• 700 g water
• 1 garlic clove, roughly chopped
• 160 g coconut milk
• 1 tsp salt
• 500 g chicken thigh fillets, cut into pieces (1-2 cm)
• salt, to season
• ground black pepper, to season

Salad

• ¼ red onion, cut into small pieces (5 mm)
• 2 spring onions/shallots, trimmed and cut into slices
• ½ tsp salt
• water, to cover
• 150 g raw cashews
• 250 g red cabbage, cut into slices
• 1 bunch fresh coriander (approx. 30 g), leaves and stalks, roughly chopped
• 1 carrot, cut into pieces (1-2 cm)
• ½ red capsicum, deseeded and cut into pieces (1-2 cm)