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Chicken Satay Curry

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A flavorful and creamy chicken satay curry made with coconut milk, peanut butter, and aromatic spices, perfect for a satisfying meal served with rice or noodles.

Ingredients

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  • 500 g boneless, skinless chicken thighs or breasts, chopped
  • 2 tbsp red curry paste
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp peanut butter
  • 400 ml coconut milk
  • 240 ml chicken broth
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1 red bell pepper, sliced
  • 1 tbsp vegetable oil
  • Juice of 1 lime
  • Fresh cilantro or Thai basil for garnish

Instructions

  1. Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry paste and peanut butter; cook for 1 minute.
  4. Add chicken and stir to coat with the mixture. Cook for 3–4 minutes until browned.
  5. Pour in coconut milk and chicken broth; stir well.
  6. Add fish sauce, brown sugar, and red bell pepper. Simmer on low for 10–12 minutes until chicken is cooked and sauce thickens.
  7. Add lime juice and adjust seasoning if needed.
  8. Serve with rice or noodles, garnished with herbs.

Notes

  • Use almond butter for a twist or tahini for nut-free version.
  • Add extra vegetables like broccoli or snap peas.
  • Adjust spiciness with extra curry paste or fresh chili.
  • Great for leftovers—flavors deepen overnight.

Nutrition

Find it online: https://ukfinda.com/chicken-satay-curry/