Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken satay curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Chicken Satay Curry is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Satay Curry is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken satay curry using 21 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Satay Curry:
- Make ready 2 chicken breasts or 4 thighs cut into bite sized pieces,
- Take 1 tin coconut milk (reduced fat recommended),
- Get 2 heaped tbsp deep roast peanut butter,
- Prepare 1 handful chopped fresh coriander,
- Prepare 1 onion, chopped into chunks,
- Get 125 g mangetout and baby corn,
- Make ready 2 tsp medium curry powder,
- Make ready 3 cloves finely chopped garlic,
- Prepare 1 tbsp soft brown sugar,
- Make ready 2 tbsp light soy sauce,
- Prepare 2 tsp ginger puree paste,
- Get 2 tsp fish sauce,
- Prepare Ground white pepper and salt to season,
- Prepare 1 tsp coconut oil
- Prepare To garnish (optional):
- Take A few crushed unsalted peanuts,
- Get 2 red chillies, stalk and seeds removed, chopped finely,
- Take Some chopped fresh coriander leaves,
- Get 2 wedges of fresh lime
- Prepare Serving suggestion:
- Prepare 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. 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.
Instructions to make Chicken Satay Curry:
- 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.
- 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.
- Simmer until the sauce has reduced down by half and thickened. Before serving add in half of the chopped coriander and mix through.
- 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! :)
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. 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.
So that’s going to wrap this up for this exceptional food chicken satay curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
