One Pot Satay Curry | Low-Carb 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.

Peel the sweet potato or wash it under lukewarm water if it's clean.

Cut the sweet potato into equal-sized cubes, about 2-2.5 centimeters each side.

Chop the white onion.

Peel the ginger using a teaspoon to avoid taking off too much.

Cut the chicken breast into cubes, using a different chopping board.

Heat oil in a pan and add the chicken, seasoning it with a pinch of salt.

Fry the chicken until browned, about 5-7 minutes, then remove it from the pan.

Add the chopped onion to the pan and sauté until it starts to change color, about 1 minute.

Add red curry paste, garlic paste, and fresh ginger to the onion and stir to release the aromas.

Add the sweet potato to the pan and stir.

Pour in water and coconut milk, then stir in peanut butter, soy sauce, and lime leaves.

Reduce heat and cover the pan, letting it simmer for 10-15 minutes.

Check the curry; if boiling too fast, reduce the heat further.

Prepare garnishes: cut lime into wedges and slice another lime for garnish.

Remove seeds from the red chili if desired, then chop it for garnish.

Check the curry; add the chicken back in and stir to combine.

Add honey and squeeze in fresh lime juice, then give it a final stir.

Plate the curry, garnishing with peanuts, spring onions, and red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens