Chicken Satay Curry Recipe With Coconut Rice

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.

Marinate chicken with 1 tbsp salt, 1 tbsp mild chili powder, 1 tsp pepper powder, 1 tsp turmeric powder, 1 tbsp paprika powder, 1 tsp garlic paste, 1 tsp ginger paste, and 4 whole green chilies for 1 hour.

In a pan, pour in 1/2 cup sunflower oil and add 2 lemongrass sticks; let them sizzle for about 1 minute.

Add 2 chopped onions and sauté for 10 minutes until translucent; midway, sprinkle in 1/4 cup kaffir lime leaves.

Remove lemongrass and add the marinated chicken; fry on medium heat for 10 minutes without adding extra water.

Cover and let it simmer on low for 30 minutes.

For coconut rice, heat 3 tbsp oil and add 1 tbsp peppercorns; sizzle for 2 minutes.

Add a chopped onion and sauté for 1 minute.

Add 2 cups pre-washed soap rice, mix, then pour in 250 g coconut cream and 5 cups water; bring to a boil, cover, and let it cook for 20 minutes.

For the curry, mix 250 g crunchy peanut butter and 1 cup coconut cream into a paste and add it to the curry; simmer for another 10 minutes on low heat.

Finish with freshly chopped spring onions, coriander, and roasted spiced peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens