How to make Chicken Satay | The BEST Peanut 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.

Chop ginger into a coarse paste, removing the skin first.

Smash garlic cloves with the back of a knife, remove skins, and dice them.

Chop garlic and ginger together until they form a coarse paste, then set aside in a small bowl.

Thinly slice red chilies, keeping the seeds, and set aside in a bowl.

Roughly chop fresh coriander, removing stalks, and set aside in a bowl.

Juice the lime into a small bowl or jug and set aside.

Chop chicken breasts into chunky pieces and place in a bowl.

Heat a frying pan over medium to high heat and add a splash of olive oil.

Add chicken pieces to the pan, season with sea salt and black pepper, and fry for about 10 to 15 minutes until cooked through, stirring occasionally.

Once cooked, set the chicken aside while preparing the sauce.

In a Dutch oven or saucepan, heat a dash of olive oil over medium heat.

Add a few teaspoons of the garlic and ginger paste to the oil and sweat it down gently.

Add a pinch of chili flakes and 1-2 tablespoons of curry powder, stirring well.

Drizzle in 1-2 teaspoons of honey and stir.

Add lime juice, 1 tablespoon of dark soy sauce, and 1 tablespoon of fish sauce to the mixture.

Add a few tablespoons of peanut butter (smooth or chunky) and stir well until combined.

Pour in the coconut milk, stirring gently to avoid boiling, and reduce heat to thicken the sauce.

Season the sauce with a pinch of sea salt and adjust sweetness with more honey if needed.

Once the sauce has thickened, add the cooked chicken back into the sauce and stir to warm through.

Keep the sauce on very low heat while cooking the rice.

In a separate saucepan, add 1 cup of rice and 2 cups of water, seasoning with sea salt.

Add 1 stick of cinnamon, 2 star anise, and 10-15 cloves to the rice mixture.

Bring the rice to a boil, then reduce heat to simmer for 8-10 minutes, covered.

After 8-10 minutes, remove the lid and gently fork the rice, removing the spices carefully.

Serve the chicken satay curry over a pile of rice, garnished with chopped coriander and sliced chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens