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.

Prepare Ahead

Yes if you aren’t funny about reheated chicken like some people are (my Irishman included!). Just cook curry as per the recipe. Will keep in the fridge for 1 week or can be frozen. To serve, bring back to a simmer on the stove top.

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