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 is how you get a Satay Chicken fix!!

If you have extra veg that you want to use up then you can definitely add it into this dish. This Thai Chicken Satay Curry is easily prepared in the slow cooker, making a hassle-free weeknight dinner. Serve it with noodles or rice, and bring restaurant-quality Thai food to your table. You can cook Chicken Satay Curry using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Satay Curry

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

This is a super quick, simple dinner which can be whipped up in less than half an hour. This satay curry sauce is made quickly in a wok (or frying pan) and will lead to clean plates. Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut It's very easy and I have an authentic and the best chicken satay recipe for you, including the recipe. This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce.

Chicken Satay Curry instructions

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! :).

Creamy coconut milk is whisked together with earthy curry powder. Flavor-infused Chicken Satay drizzled with a gingery peanut sauce is a match made in heaven. Satay, considered to be a national dish of Indonesia, is a popular Southeast Asian street food that. The curry powder my mother uses. Blend the onion, garlic and lemongrass together until fine.