5.0 from 6 votes
Satay Chicken Curry
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!
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.