Creamy Chicken Satay Curry with Peanut Sauce

Name: Creamy Chicken Satay Curry with Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 500 g skinless, boneless chicken thighs cut into bite-sized pieces; 150 g green beans, halved; 1 red pepper, thinly sliced; 1 onion, finely chopped; 2 clove garlic; 2 tsp ginger grated; 1 tbsp neutral oil; 2 tbsp mild or medium curry powder; 2 tsp ground turmeric; 400 ml coconut milk; 8 tbsp unsweetened peanut butter; 2 tbsp sriracha; 2 tsp fish sauce; 1 tbsp Caster sugar (for buttercream); 1 lemongrass stalk; 50 g salted or roasted peanuts roughly chopped; 1 handful fresh coriander leaves; 400 g cooked rice; 1 lime wedges

A rich and aromatic curry that combines the bold flavors of classic Thai satay with a creamy coconut sauce. Tender chicken thighs are simmered with crunchy green beans and sweet peppers for a satisfying and flavorful weeknight meal.

Servings6 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

skinless, boneless chicken thighs cut into bite-sized pieces
500 g
green beans, halved
150 g
red pepper, thinly sliced
1
onion, finely chopped
1
garlic
2 clove
ginger grated
2 tsp
neutral oil
1 tbsp
mild or medium curry powder
2 tbsp
ground turmeric
2 tsp
coconut milk
400 ml
unsweetened peanut butter
8 tbsp
sriracha
2 tbsp
fish sauce
2 tsp
Caster sugar (for buttercream)
1 tbsp
lemongrass stalk
1
salted or roasted peanuts roughly chopped
50 g
fresh coriander leaves
1 handful
cooked rice
400 g
lime wedges
1

Step-by-Step Instructions

Heat the neutral oil in a large frying pan or wok over medium heat. Add the finely chopped onion and a good pinch of salt, sautéing for about 5 minutes until the onion begins to soften and turn translucent.

Stir in the chopped garlic and grated ginger, cooking for another 2 minutes. Add the curry powder and ground turmeric, stirring constantly for 1 minute to toast the spices and release their fragrance.

Add the chicken thigh pieces to the pan. Stir well to ensure every piece is coated in the spicy onion mixture and cook for 3-4 minutes until the chicken is sealed on all sides.

Pour in the coconut milk and 200ml of water. Stir in the peanut butter, sriracha, fish sauce, and caster sugar. Bash the lemongrass stalk with a rolling pin to release its aroma, cut it in half, and add it to the sauce. Bring to a gentle simmer and cook for 10 minutes until the sauce has thickened.