Chicken Satay Curry

m2. chicken satay curry

Chicken Satay Curry

Normally satay is a peanut based spicy sauce served alongside grilled meat and veg. It’s super delicious but I often miss having a curry sauce. So this version, while not exactly authentic, it does give you spicy pea nutty goodness with loads of sauce!

enough for: 2
takes: 15 minutes

4 tablespoons red curry paste
4 tablespoons peanut butter
1 can coconut milk
450g (1lb) chicken thigh fillets, chopped
1 bag baby spinach

1. Place curry paste, peanut butter, coconut milk and chicken in a medium saucepan.

2. Bring to a simmer and cook gently for 5 minutes or until the chicken is just cooked through. If you’re not sure, cut into a piece of chicken to make sure there are no pink bits.

3. Stir in the baby spinach to wilt with the sauce. Taste. Season with salt if needed. Serve in bowls.

Variations

move veg – serve on a bed of cauliflower or broccoli ‘rice’ (grated raw cauliflower). OR simmer chopped veg like carrots, red capsicum (bell pepper), baby corn, snow peas, frozen peas in the sauce. Or toss in some zucchini or carrot ‘noodles’.

vegetarian / vegan – chopped firm tofu works really well instead of the chicken. OR replace chicken with chopped cauliflower florets or button mushrooms (and adjust cooking time to suit the veg).

carb lovers / more substantial – serve with steamed rice or toss in cooked noodles.

no curry paste? – make your own using this recipe or use another curry paste. Or replace the curry paste with a few chopped red chillies and season well with soy sauce or fish sauce.

nut-free
– just skip the peanut butter and change the name to ‘red curry’.

paleo
– use almond butter instead of peanut butter (which is technically a legume and not strictly paleo)

no coconut milk – replace with chicken stock and stir in some regular cream at the end.

different meat – also good with pork fillet or steak. Or chicken breast fillets.

Waste Avoidance Strategy

red curry paste – keep in the pantry until open. Once open keep it in the fridge.

peanut butter / coconut milk
– keep them in the pantry.

chicken thigh fillets
– freeze them.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

Problem Solving Guide

too hot! – next time use less curry paste – or try a milder brand. For now the only fix is to dilute with more coconut milk.

bland – use more curry paste or season with salt. A splash of lime juice (or lemon) can freshen things up if you have it.

chicken tough – it’s been over cooked. Can’t fix it now but next time simmer for less time, or at a lower heat, OR use larger pieces of chicken.

Serving Suggestions

In deep bowls with spoons and forks.

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{ 10 comments… read them below or add one }

Susan February 6, 2017

Jules, if you’ll pardon a baseball reference, you really hit this one out of the park. It is delicious, and even my husband likes it. There was enough gravy that it made 4 servings for us, and it was even better the second day. I served it over rice and did a separate veggie, but next time I’ll try it with the spinach. Thank you for a really simple recipe that truly takes very little time to make.

Reply

jules February 8, 2017

Oh yay Susan!
We havent had satay for ages… Thx for the reminder
Jx

Reply

Rian October 31, 2016

My daughter declared this dish “Music to my stomach”! we made some coconut jasmine rice to go with it.

Reply

jules November 2, 2016

Love it Rian! Very cute mental image 🙂

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Hayley Miles September 22, 2016

Delicious! Had this for dinner last night, I used chicken breast as I’m not a fan of thigh and it stayed very moist. Served with a bit of brown rice and have leftovers for lunch today. So easy & great for a mid-week meal.

Reply

jules September 29, 2016

Glad you liked it Hayley!

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Kelly Tackett September 20, 2016

Quite yummy!

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jules September 22, 2016

Great!

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Denise Pastor March 21, 2016

Well here we go. I thought yes I have all those ingredients. I ignored the jar of ayam satay sauce and said “No, I am going to try this”. For a start I substituted the chicken for tofu (which I didn’t have plain, only the marinated one in peanut sauce, but hey that will work). I didn’t have red curry paste, but I had peanut butter and chilli powder and only light coconut cream. I finely sliced a large carrot and zucchini, put them in the pan, added the peanut butter, water and coconut cream and chili powder and the tofu, tasted as I went. It worked! I needed something with it, so to be quick I added whole wheat couscous, not quite the match for satay, but it had a nutty flavour. So…thank you. I doubt I would have been so innovative, without your suggestions.

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jules March 24, 2016

Wow go Denise! Well done you 🙂

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