Recipe: Yummy Chicken Satay Curry

Chicken Satay Curry. And this Chicken Satay Curry knocks it out of the park! "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 Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce.

If you have extra veg that you want to use up then you can definitely add it into this dish. Add the coconut milk, peanut butter and curry powder, stirring well. How to make Thai Satay Chicken Curry. You can cook 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. You need 2 of heaped tbsp deep roast peanut butter,.
4. Prepare 1 handful of chopped fresh coriander,.
5. You need 1 of onion, chopped into chunks,.
6. It's 125 g of mangetout and baby corn,.
7. It's 2 tsp of medium curry powder,.
8. You need 3 cloves of finely chopped garlic,.
9. You need 1 tbsp of soft brown sugar,.
10. Prepare 2 tbsp of light soy sauce,.
11. Prepare 2 tsp of ginger puree paste,.
12. You need 2 tsp of fish sauce,.
13. It's of Ground white pepper and salt to season,.
14. Prepare 1 tsp of coconut oil.
15. You need 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. It's of Some chopped fresh coriander leaves,.
19. Prepare 2 of wedges of fresh lime.
20. It's of Serving suggestion:.
21. You need of Steamed white rice.

This Thai chicken butternut squash curry is our go-to curry for a reason! Imagine a cross between a Thai red curry and a chicken satay curry - with hidden veggies - and you get the. How To Make Grilled Thai Curry Chicken skewers. Cut the chicken into chunks and combine it with the marinade.

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! :).

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. These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and. Boneless chicken strips marinated with curry powder based marinade, skewered onto satay sticks and grilled. Still looks nice and I'd eat it.