Thai · Chicken

Satay Chicken

Strips of chicken thigh simmered in a quick peanut and red curry sauce. Serve with steamed rice.

Serves
2
Spicy

Method

  1. Cook the chicken strips briefly in a frying pan, then set aside.
  2. Put the coconut milk, peanut butter and curry paste in a small saucepan and bring to the boil. Use more or less curry paste depending on how spicy you like it.
  3. Add the chicken and simmer until the sauce comes together and thickens and the chicken is cooked through.
  4. Season with the lime juice and salt to taste. Serve with steamed rice.

From our kitchen

Good to know

  • The original sauce is sweetened with 2–3 drops of liquid stevia; we leave it out.
  • The sauce freezes well, so leftovers can go in a small jar in the freezer.

Based on havebutterwilltravel.com