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Chicken Satay Curry Recipe

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★★★★★

4.8 from 149 reviews

A rich and flavorful chicken satay curry featuring tender chicken thighs simmered in a creamy coconut and peanut butter sauce, infused with aromatic spices and lemongrass. This dish is garnished with crunchy peanuts and fresh coriander, served with rice and lime wedges for a delightful Southeast Asian-inspired meal.

Ingredients

Scale

For the Curry

  • 1 tbsp neutral oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp ginger (approx 4cm piece), grated
  • 2 tbsp mild or medium curry powder
  • 2 tsp ground turmeric
  • 500g skinless, boneless chicken thighs, cut into bite-sized pieces
  • 400ml coconut milk
  • 8 tbsp unsweetened peanut butter
  • 2 tbsp sriracha
  • 2 tsp fish sauce
  • 1 tbsp caster sugar
  • 1 lemongrass stalk
  • 200ml water

For the Vegetables & Garnish

  • 150g green beans, halved
  • 1 red pepper, thinly sliced
  • 50g salted or roasted peanuts, roughly chopped
  • Fresh coriander leaves
  • Cooked rice, to serve
  • Lime wedges, to serve

Instructions

  1. Prep the base: Heat the oil in a large frying pan over medium heat. Add the finely chopped onion and a good pinch of salt. Fry for around 5 minutes until the onion begins to soften.
  2. Add aromatics: Stir in the chopped garlic and grated ginger, frying for an additional 2 minutes to release their fragrance.
  3. Spice it up: Sprinkle in the curry powder and ground turmeric, stir-frying for about 1 minute to toast the spices and enhance their flavor.
  4. Cook the chicken: Add the bite-sized chicken thigh pieces to the pan, coating them thoroughly with the spiced onion mixture. Cook for 3-4 minutes until the chicken is sealed on all sides.
  5. Simmer the sauce: Pour in the coconut milk and 200ml of water. Add the peanut butter, sriracha, fish sauce, and caster sugar. Stir everything to combine well.
  6. Add lemongrass: Prepare the lemongrass by removing any woody outer leaves and lightly crushing it with the end of a rolling pin. Cut it in half and place it into the curry. Bring the mixture to a gentle simmer.
  7. Cook the curry: Let the curry simmer for about 10 minutes, until the sauce thickens and the chicken is fully cooked through.
  8. Add vegetables: Stir in the halved green beans and thinly sliced red pepper. Simmer for a further 4-5 minutes until the vegetables are just tender.
  9. Season to taste: Remove the lemongrass stalk and taste the curry. Adjust seasonings with extra sugar, fish sauce, or salt as needed.
  10. Garnish and serve: Stir through most of the chopped peanuts, reserving some for topping. Serve the curry garnished with fresh coriander leaves and the remaining peanuts. Accompany with cooked rice and lime wedges for squeezing over.

Notes

  • Using skinless, boneless chicken thighs ensures the meat remains tender and juicy throughout cooking.
  • If you prefer less heat, adjust or omit the sriracha according to taste.
  • Ensure to remove the lemongrass stalk before serving as it is not meant to be eaten.
  • The peanut butter used should be unsweetened to balance the flavors of the curry.
  • This dish can be served with jasmine rice for a more authentic experience.
  • For a gluten-free meal, verify that the curry powder and fish sauce are certified gluten-free.

Keywords: chicken satay curry, peanut butter curry, coconut milk curry, Southeast Asian chicken recipe, spicy chicken curry, easy curry recipe

Find it online: https://dinewithdylan.com/chicken-satay-curry-recipe/