Satay Chicken Curry
Satay Chicken Curry is spicy, rich, sweet and salty. This recipe is so easy to make and is a must-try. The taste is authentic and the peanuts throughout create a great texture. Thai Red Chicken Curry, Butter-free Butter Chicken and Rich Beef Curry are some of my other favourites.
We have one member of our household with a nut allergy and so I don’t get much of a chance to use nuts in my cooking. But when he’s away, I always sneak some nuts into our meals – and this recipe was one of those from one of those occasions. 🙂
Satay Chicken Curry is another one of those dishes where you can switch up the vegetables – and even the protein. It’s a better economical and environmental option to use what you already have, rather than buying new ingredients.
Satay Chicken Sauce
Garlic and ginger: The finely grated or chopped ginger and garlic start the flavours of the sauce.
Thai red curry paste: Using shop bought paste is not only convenient, it is also full of flavour.
Peanut butter: I use crunchy peanut butter for the chicken satay, rather than smooth. I prefer the crunchy, nutty texture. But you can use either. I also recommend finding a variety with no added sugar and no added salt, so it doesn’t impact the flavour. However, you can adjust the soy or sugar quantities as necessary, should your version have added sugar or salt. Peanut butter can also vary in oil content, depending on brands, so you may need to increase the water if yours is particularly thick. This will often be the case for ‘natural’ peanut butter (often found in a health food store).
Liquid: Coconut milk and water are the main liquid components in this chicken satay sauce.
Additional flavours: For extra flavour I add dark soy sauce, brown sugar, lime juice and kaffir lime leaves (which I keep whole, but scrunch to make creases – I don’t cut or break them).
Feedback: Did you try the Satay Chicken Curry? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other Asian-style dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Satay Chicken Curry
A tasty chicken curry with a Thai peanut sauce.
6
servings15
minutes45
minutes1
hourStop your screen from going to sleep
Ingredients
1 tbsp olive oil
1 onion, cut into thin wedges
2 cloves garlic, finely chopped
30 grams ginger, finely grated
3 tsp Thai red curry paste
600 grams lean chicken thigh fillets, cut into 2cm pieces
120 grams crunchy peanut butter (use a variety with no added sugar or salt – see Note 1)
400 mls coconut milk
1 cup water
2 kaffir lime leaves, scrunched to form creases
2 tbsp dark soy sauce
2 tsp brown sugar
1 tsp lime juice
200 grams broccoli, cut into florets
Directions
- Heat the oil in a large pot. Add the onion and cook for 3 minutes.
- Then add the garlic, ginger and curry paste and cook over medium-high heat for one minute.
- Add the chicken and cook, stirring, for 5 minutes or until sealed on all sides.
- Stir in the peanut butter, coconut milk, water, lime leaves, soy sauce, sugar and lime juice. Simmer uncovered for 30 minutes, or until the sauce thickens and chicken is cooked through.
- Add the broccoli and simmer for a further 5 minutes or until the broccoli is just cooked.
Serve with rice and sprinkle with finely sliced chilli and chopped roasted peanuts, if desired.
Also try my popular Thai Red Chicken Curry.
Notes
- Note 1: No added sugar and no added salt peanut butter can be found in most supermarkets, or try natural peanut butter from a health food store. You can use other varieties, but you may need to adjust the salt (soy) and sugar content of the recipe.
Scrumptious! Only had the 270gm coconut milk. No issues. No other adjustments. Loved this one too.
Excellent, good to know!