Chicken Satay Curry

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.

Heat 4 tablespoons of coconut cream in a skillet over medium-high heat.

Add 4 tablespoons of Thai red curry paste to the skillet and fry quickly, being careful not to burn it.

Reduce heat to medium-high and mix in the remaining coconut cream, letting it come to a simmer.

Add 4 tablespoons of peanut butter and mix until the sauce is smooth.

Slice 2 chicken thigh fillets into bite-sized chunks and add them to the skillet, mixing well.

Simmer the chicken in the sauce until cooked through, about 5 minutes.

Add baby spinach leaves to the skillet and stir until they wilt into the curry.

Taste the curry and adjust seasoning if needed, considering a squeeze of lime juice for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens