Easiest Way to Make Perfect Chicken Satay Curry

Chicken Satay Curry. Satay Chicken Curry (Malaysian). "I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. Seriously, it's the best thing I've ever cooked. This easy satay chicken curry recipe will make you a mouth-watering curry that has a delicious creamy peanut taste to it.

This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! High in iron and fibre, it is also diabetes-friendly and has an easy gluten-free option. What a perfect easy lunch or dinner. You can have Chicken Satay Curry using 21 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Satay Curry

1. It's 2 of chicken breasts or 4 thighs cut into bite sized pieces,.
2. You need 1 tin of coconut milk (reduced fat recommended),.
3. Prepare 2 of heaped tbsp deep roast peanut butter,.
4. Prepare 1 handful of chopped fresh coriander,.
5. It's 1 of onion, chopped into chunks,.
6. It's 125 g of mangetout and baby corn,.
7. You need 2 tsp of medium curry powder,.
8. It's 3 cloves of finely chopped garlic,.
9. You need 1 tbsp of soft brown sugar,.
10. It's 2 tbsp of light soy sauce,.
11. It's 2 tsp of ginger puree paste,.
12. Prepare 2 tsp of fish sauce,.
13. It's of Ground white pepper and salt to season,.
14. Prepare 1 tsp of coconut oil.
15. Prepare of To garnish (optional):.
16. You need A few of crushed unsalted peanuts,.
17. Prepare 2 of red chillies, stalk and seeds removed, chopped finely,.
18. You need of Some chopped fresh coriander leaves,.
19. You need 2 of wedges of fresh lime.
20. It's of Serving suggestion:.
21. Prepare of Steamed white rice.

This chicken satay curry has a silky rich sauce made with coconut cream and fragrant kaffir lime leaves. Sprinkle over roasted peanuts and serve with kale and brown rice for a wonderfully satisfying. It is packed with healthy fats and protein. This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce.

Chicken Satay Curry instructions

1. Heat a wok up over a medium heat. Add the coconut oil. Once melted add the onion, garlic, and ginger. Fry until fragrant then add in the chicken pieces. Fry until the chicken is cooked and golden on all sides..
2. Season with salt and a pinch of ground white pepper. Add the mangetout and baby corn. Fry for a further 2-3 mins. Next add in the curry powder, the peanut butter and the light soy sauce. Gently stir through to coat the chicken and veg. Pour in the coconut milk and add the fish sauce plus the brown sugar. Stir then bring to a gentle simmer..
3. Simmer until the sauce has reduced down by half and thickened. Before serving add in half of the chopped coriander and mix through..
4. Serve up and garnish with fresh chopped red chillies, coriander leaves and some crushed peanuts. Add a couple of wedges of fresh lime on the side. Eat and enjoy! :).

Creamy coconut milk is whisked together with earthy curry powder. Welcome to your new go-to chicken thigh curry! This easy Thai chicken and butternut squash Imagine a cross between a Thai red curry and a chicken satay curry - with hidden veggies - and. Add chicken, onion, garlic and curry paste and stir-fry, until chicken is browned. Add satay sauce, coconut milk, peanut butter and chutney and mix to combine.

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