Satay Chicken Curry

Name: Satay Chicken Curry
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 tbsp peanut oil; 2 tbsp Thai red curry paste; 2 tbsp peanut butter; 2 lb chicken thighs; 1 can coconut milk; 1 lime; 2 tbsp fish sauce; 1 tomato; 1 bunch cilantro; 3 Thai chillies

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
818 kcal
Course
Main Course
Cuisine
Indonesian, Malaysian, Thai, Singaporean

Satay Chicken Curry

Stella Pitts

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As curries go, this creamy peanut satay chicken curry is one of the best. A rich, spicy and fragrant curry that is packed with flavour. Learn how to make this creamy, vibrant delight at home, it's very easy and much better than take-away!

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Ingredients

Servings

2 tbsp peanut oil
2 tbsp Thai red curry paste
2 tbsp peanut butter (smooth)
2 lb chicken thighs (skinless & boneless, cut into large chunks) (900g)
1 can coconut milk
1 lime
2 tbsp fish sauce
1 tomato (diced) or small cherry tomatoes halved
1 bunch cilantro (chopped)
3 Thai chillies (thinly sliced, optional)

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Instructions

Heat the oil in a wok or deep frying pan until hot. Add 1 cup of the coconut milk and let it simmer for 1-2 minutes. Add the curry paste and again bring to a simmer. Cook for 3-4 minutes until some of the oil separates.
Add the peanut butter and simmer again for 1 minute.
Add the chicken and stir well.
Add the remaining coconut milk and 1½ cups of water and bring to a simmer.
Reduce the heat and simmer moderately for 30 minutes, a add a little water if the sauce becomes too thick. Remove from the heat, garnish and serve.
Spoon the curry into bowls and garnish with the tomatoes, cilantro and sliced chillies. Serve alongside fluffy Jasmine rice.

Notes

Serving
Serving
Serving
Serve with lots of fluffy Jasmine
Storage
Storage
- Leftovers will stay fresh for up to a week in the fridge.
Storage Freezer - Freeze in portions for 3+ months. Defrost and reheat in a pan or cook in a microwave from frozen, stirring once or twice during the cooking. You may also need to add a little water at the beginning to avoid the curry drying out.
Serve with lots of fluffy Jasmine rice or with rice or egg noodles.
To create the light sourness, instead of lime juice, stir in a tbsp of tamarind paste/puree
To create a creamier finish, drizzle over a little coconut cream or milk at the end.
Add some vegetables to the curry - I'll often add some broccolini, fresh peas or French Beans. If you can find some Asian Snake Beans (Asparagus Beans) add some of those.
Storage Fridge - Leftovers will stay fresh for up to a week in the fridge.
Storage Freezer - Freeze in portions for 3+ months. Defrost and reheat in a pan or cook in a microwave from frozen, stirring once or twice during the cooking. You may also need to add a little water at the beginning to avoid the curry drying out.

Nutrition Information

Show Details

Calories 818kcal (41%) Carbohydrates 9g (3%) Protein 42g (84%) Fat 70g (108%) Saturated Fat 30g (150%) Polyunsaturated Fat 11g Monounsaturated Fat 22g Trans Fat 0.2g Cholesterol 222mg (74%) Sodium 931mg (39%) Potassium 854mg (24%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1785IU (36%) Vitamin C 17mg (19%) Calcium 64mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 818 kcal

% Daily Value*

Calories	818kcal	41%
Carbohydrates	9g	3%
Protein	42g	84%
Fat	70g	108%
Saturated Fat	30g	150%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	22g	110%
Trans Fat	0.2g	10%
Cholesterol	222mg	74%
Sodium	931mg	39%
Potassium	854mg	18%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1785IU	36%
Vitamin C	17mg	19%
Calcium	64mg	6%
Iron	5mg	28%