Satay Chicken Recipe | Meal Prep Episode 19

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 in a mixing bowl with Thai red curry paste, ketchup manis, peanut butter, brown sugar, fish sauce, and coconut milk. Mix well and let marinate for 30 minutes to 24 hours.

Peel ginger and garlic; create pastes using a microplane.

Heat a large high-rimmed pan over medium-high heat and add peanut oil.

Add marinated chicken and all the marinade to the pan; sear for 3 minutes on each side without looking for color.

Remove from the stovetop and place in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 25 minutes, flipping halfway through.

In a saucepan, combine jasmine rice, coconut milk (optional), cold water, kaffir lime leaves, and sea salt. Bring to a boil, then cover and reduce heat to low, cooking for 12 minutes undisturbed.

In another saucepan, combine coconut milk, peanut butter, Thai red curry paste, brown sugar, ketchup manis, fish sauce, and garlic and ginger pastes. Mix well and bring to a boil, then reduce heat to low and simmer for 6-12 minutes until thickened.

Remove chicken from the oven and pour in the satay sauce, mixing well to combine flavors. Optionally break chicken into smaller pieces.

Fluff the rice after removing the lid and discard lime leaves. Portion rice and curry into meal prep containers, garnishing as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens