Last Updated on 15 March, 2026 by Elby | The Tasteful Pantry
Satay chicken curry is spicy, rich, sweet and salty and this recipe is so easy to make – a must-try. The taste is authentic and the peanuts throughout create a great texture.
We have one member of our household with a nut allergy, so I don’t get much of a chance to use nuts in my cooking. But I don’t waste my chances when he’s away. 😊
Satay Chicken Curry is 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 – so I am all for substituting where necessary. Drop a comment in the section below if you’re after specific ideas.
Other Easy Curry Recipes
Satay Chicken Curry Recipe Ingredients
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 convenient, and a worthwhile shortcut.
Peanut butter: I use crunchy peanut butter for the satay chicken curry sauce, 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 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: Canned 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 – don’t cut or break them).
Feedback and More: Have you tried the satay chicken curry recipe? I’d love to know what you thought – drop a star rating ⭐⭐⭐⭐⭐ or leave a comment below. Cheers, Elby!
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Satay Chicken Curry
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp oil - vegetable, canola
- 1 onion - cut into thin wedges
- 2 cloves garlic - minced or finely chopped
- 30 grams ginger - minced or finely chopped
- 3 tsp Thai red curry paste - gluten-free if necessary
- 600 grams chicken thigh fillets - trimmed, cut into 2cm pieces
- 120 grams peanut butter - crunchy (use a variety with no added sugar or salt – see notes)
- 400 ml coconut milk
- 240 ml water
- 2 kaffir lime leaves - scrunched (to form creases but not broken)
- 2 tbsp soy sauce - dark
- 2 tsp brown sugar
- 1 tsp lime juice
- 200 grams broccoli - cut into florets
Instructions
- 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
Nutrition
*Nutrition and calorie figures are estimates only.
So, so good
Scrumptious! Only had the 270gm coconut milk. No issues. No other adjustments. Loved this one too.
Excellent, good to know!