Now I don’t know about you but chicken satay is always top of the list whenever we have chinese or thai food, so when we found this recipe we just had to make it! And since then we’ve become a little bit obsessed with this recipe, I think we’ve eaten it about 3 times in the last two weeks. But it’s so delicious and so easy to make, with mostly store-cupboard ingredients tdoes we just keep making it!! This is best served with rice and naan bread and lots of extra sauce, in my opinion but I know Lau likes it with noodles. It’s also equally good with pork or turkey.
The below recipe serves four people and only takes half an hour, bonus!
What you’ll need:
1/2tbsp ground corriander
1 clove of garlic, finely chopped
500g chicken, cut into strips
400g vegetables, we like to do mangetout and baby sweetcorn
2tbsp medium curry paste
2tbsp crunchy peanut butter
1tbsp soft light brown sugar
100ml coconut milk
100ml chicken stock
Juice of 1 lemon
Fry the garlic and ground corriander for 30 sec.
Add the chicken and fry until cooked.
Add the vegetables and fry for 3 minutes. Then set the meat and vegetables aside.
Add the curry paste, peanut butter and sugar to the empty pan and cook for 1 minute.
Add the coconut milk and stock and stir until smooth.
Bring to the boil and simmer for 3 minutes until the sauce thickens.
Return the chicken and vegetables to the pan and simmer for 3-5 minutes until the veg is tender and the meat is cooked through.
Stir in the lemon juice and serve.