Chicken Satay Curry Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different nutty flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Homemade curry paste can be healthier with fresh ingredients.

Cut the chicken thighs into three or four equal pieces and place them in a bowl.

Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of curry powder, 1 teaspoon of corn flour, and ½ teaspoon of ground black pepper to the chicken and mix well.

In a jug or bowl, add 3 tablespoons of peanut butter, 2 tablespoons of cream coconut grated, 1 tablespoon of soy sauce, 1 teaspoon of curry powder, 1 teaspoon of corn flour, and 300 ml of warm water; mix until the coconut is dissolved.

Heat 2 tablespoons of oil in a frying pan until hot.

Add the chicken to the pan and fry for about 5-6 minutes until just cooked through; then remove the chicken and reserve.

Add garlic and ginger to the pan and fry for 1 minute.

Add chilies, onions, and peppers to the pan and continue to fry for 2-3 minutes until they start to soften.

Return the chicken to the pan and mix well with the vegetables.

Pour the prepared sauce into the pan and mix through; continue to cook for another 5-6 minutes until the chicken is thoroughly cooked and the sauce reaches the desired consistency.

Serve the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens