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Satay chicken curry with sugar snap peas and peanuts served with rice and coriander.
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Quick and Easy Satay Chicken Curry Recipe

Quick and easy one-pot cooking rule the roost for this delicious and spicy satay chicken curry recipe that uses Thai/Malay-influenced Massaman curry paste and coconut milk as the base for a spicy sauce.
Course Main Course
Cuisine Anglo Thai
Keyword chicken peanut curry, peanut butter chicken curry, satay chicken curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 833kcal
Author Brian Jones

Ingredients

  • 2 Small Chicken Breasts 300g or 10oz
  • 1 Small Onion 100g
  • 4 Garlic Cloves
  • 1 Red Thai Birds Eye Chilli
  • 2 tablespoon Cooking Oil
  • 50 g Massaman Curry Paste 3 tablespoon
  • 2 tablespoon Peanut Butter
  • 1 tablespoon Fish Sauce
  • ½ tablespoon Dark Brown Sugar
  • 1 Lime
  • ½ teaspoon Ground Turmeric
  • 200 ml Tin Coconut Milk 7oz
  • 125 ml Chicken Stock ½ Cup
  • 100 g Sugar Snap Peas 1 Cup
  • 3-4 tablespoon Toasted Unsalted Peanuts
  • 1 Handful Fresh Coriander

Instructions

  • Cut the onion in half, peel it and then slice it into half-moon shapes around 5mm (¼") thick.
  • Peel the garlic cloves and dice them as small as you can.
  • Cut the chilli into thin rounds.
  • Cut the chicken into 25mm (1") chunks.
  • Heat the oil in a wok over a high heat, and when it is hot, add the onions, then stir-fry them for 2-3 minutes.
    Satay Chicken Curry process shots 2 of 16
  • Add the garlic, sliced chilli and curry paste and stir for 1 minute, mashing the paste in the oil.
    Satay Chicken Curry process shots 4 of 16
  • Add the chicken and fry for 1 minute, stirring to coat in the curry paste.
    Satay Chicken Curry process shots 6 of 16
  • Pour in the coconut milk and vegetable stock, then stir to combine
    Satay Chicken Curry process shots 7 of 16
  • Add the peanut butter, turmeric, fish sauce and brown sugar and stir.
    Satay Chicken Curry process shots 10 of 16
  • Zest the lime into the curry sauce and squeeze in the juice of half of the lime, then stir and have a taste, and rebalance the sugar, fish sauce and lime juice to your taste.
    Satay Chicken Curry process shots 12 of 16
  • Cook for 7-10 minutes or until the chicken is cooked through.
    Satay Chicken Curry process shots 13 of 16
  • Cut the sugar snap peas in half at a 45° angle, add them to the curry and cook for a final minute or two.
    Satay Chicken Curry process shots 15 of 16
  • Serve sprinkled with toasted peanuts and lots of coriander.
    Satay Chicken Curry process shots 16 of 16

Video

Nutrition

Serving: 1 | Calories: 833kcal | Carbohydrates: 40g | Protein: 50g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 33g | Cholesterol: 110mg | Sodium: 960mg | Fiber: 18g | Sugar: 11g
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