Love satay chicken skewers? This creamy, peanut-packed curry brings all those flavours into a comforting dinner. Serve with rice and a squeeze of lime
30 min
Serves
6
Medium
Asian
Ingredients
- 1 tbsp neutral oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 tsp ginger (approx 4 cm piece), grated
- 2 tbsp mild or medium curry powder
- 2 tsp ground turmeric
- 500 g skinless, boneless chicken thighs cut into bite-sized pieces
- 400ml (1.7 cups) coconut milk
- 8 tbsp unsweetened peanut butter
- 2 tbsp sriracha
- 2 tsp fish sauce
- 1 tbsp caster sugar
- 1 lemongrass stalk
- 150 g green beans halved
- 1 red pepper thinly sliced
- 50 g salted or roasted peanuts roughly chopped
- fresh coriander leaves
- cooked rice
- lime wedges
Preparation
Not specified
Cooking
- Heat the oil in a large frying pan over a medium heat.
- Fry the onion with a good pinch of salt for around 5 mins until beginning to soften.
- Add the garlic and ginger and fry for 2 mins.
- Stir in the curry powder and turmeric and stir-fry for a further minute or so.
- Tip the chicken into the pan, coating in the spicy onion mixture and cook for 3-4 mins until sealed.
- Pour the coconut milk and 200ml water into the pan along with the peanut butter, sriracha, fish sauce and sugar.
- Stir to combine.
- Remove any woody outer leaves of the lemongrass and bash with the end of a rolling pin.
- Cut in half and place in the curry.
- Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.
- Add the green beans and red pepper and simmer for another 4-5 mins until just cooked.
- Taste and add any extra sugar, fish sauce or salt as necessary.
- Remove the lemongrass before serving.
- Stir through most of the peanuts, then top with coriander and the remaining peanuts.
- Serve with rice and lime wedges on the side for squeezing over.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
