Try this easy Satay Chicken Curry in a deliciously thick and creamy peanut butter sauce – the whole family will fall in love with it!!
Satay Chicken Curry
When I think of chicken satay, my mind immediately thinks of skewers, but this is far easier.
This recipe is about having a delicious satay sauce and cooking your chicken in it. Rather than the sweet peanut sauce you get from a Chinese takeout, this is a curry – and one you will fall in love with when you try it 🙂
It’s not just any curry; adding a Thai red paste gives this recipe such a WOW factor!
It’s a straightforward recipe to make and is done in three parts.
First of all, you need to make the marinade for the chicken. It’s best if you can leave this for a few hours in the fridge, but overnight is best to allow all the flavours to intensify.
When it’s time to start cooking, you next need to get your curry sauce ready. The sauce is delicious peanut butter, with curry infusion that will make the whole family want to eat this curry time and time again!
Finally, when it’s time to start cooking the chicken, mix in the creamy sauce.
Ok, so it’s probably not the most authentic Thai dish, but it tastes delicious, and it’s easy on your budget 🙂
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Thai Satay Chicken Curry RecipePrint Pin Rate
- 2 tsp light soy sauce
- 400 g tinned coconut milk
- 2 tsp red curry paste
- 2 tsp brown sugar
- 2 tsp fish sauce
- 2 tbsp smooth peanut butter
- 600 g chicken thigh chopped
- 1 tsp garlic granules
- 30 ml lime juice
- bunch fresh coriander
- fresh chillies
- Add 1 tsp soy sauce, 100g coconut milk, 1 tsp red curry paste, 1 tsp brown sugar, 1 tsp fish sauce, 1 tbsp peanut butter, and salt and pepper to taste, in a bowl and mix well. Add the chicken and marinade in the fridge for at least an hour, preferably overnight.
- Put the remaining coconut milk, soy sauce, red curry paste, brown sugar, fish sauce, peanut butter, as well as garlic granules, lime juice and 2/3 of coriander in the blender. Blitz in the blender with salt and pepper to taste.
- Take the chilled marinated chicken and transfer to a non-stick frying pan. Gently brown on medium heat until the chicken has a light brown coating. Pour the sauce over and simmer gently on a low heat for 20-25 minutes until chicken is fully cooked.