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Chicken Satay Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Satay Curry dishes that you just make.

Alright, don’t linger, let’s course of action this chicken satay curry formula with 21 substances which are definitely easy to have, and we have to process them at the very least through 4 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition Chicken Satay Curry:

1. Require 2 chicken breasts or 4 thighs cut into bite sized pieces,
2. Provide 1 tin for coconut milk (reduced fat recommended),
3. Need 2 heaped tbsp deep roast peanut butter,
4. Give 1 handful for chopped fresh coriander,
5. Give 1 onion, chopped into chunks,
6. Need 125 g - mangetout and baby corn,
7. Need 2 tsp - medium curry powder,
8. Give 3 cloves - finely chopped garlic,
9. Require 1 tbsp of soft brown sugar,
10. Provide 2 tbsp for light soy sauce,
11. Get 2 tsp ginger puree paste,
12. Need 2 tsp - fish sauce,
13. Give Ground white pepper and salt to season,
14. Give 1 tsp - coconut oil
15. Make ready To garnish (optional):
16. Get A few crushed unsalted peanuts,
17. Require 2 of red chillies, stalk and seeds removed, chopped finely,
18. You need - Some chopped fresh coriander leaves,
19. Prepare 2 of wedges of fresh lime
20. Require for Serving suggestion:
21. You need - Steamed white rice

Chicken Satay Curry making:

1. Heat a wok up over a medium heat. Add the coconut oil. Once melted add the onion, garlic, and ginger. Fry until fragrant then add in the chicken pieces. Fry until the chicken is cooked and golden on all sides.
2. Season with salt and a pinch of ground white pepper. Add the mangetout and baby corn. Fry for a further 2-3 mins. Next add in the curry powder, the peanut butter and the light soy sauce. Gently stir through to coat the chicken and veg. Pour in the coconut milk and add the fish sauce plus the brown sugar. Stir then bring to a gentle simmer.
3. Simmer until the sauce has reduced down by half and thickened. Before serving add in half of the chopped coriander and mix through.
4. Serve up and garnish with fresh chopped red chillies, coriander leaves and some crushed peanuts. Add a couple of wedges of fresh lime on the side. Eat and enjoy! :)

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