Satay Chicken Curry is one of those dishes I'll pull together if I want a tasty home cooked curry, without much fuss. I know it's going to deliver on salty, sour, sweet and spicy, with the double whammy of being quick and easy to cook too.
I cook satay curry in two styles, Malaysian Satay Curry and Thai Satay Curry - my favourite is Thai-style because it's so easy to put together and has the most amazing flavours going on.
I always have a tub of authentic Thai red curry paste on hand, so there's not pounding and blending to make my own, and the bonus of this curry is that instead of pounding peanuts I use a shop bought creamy peanut butter. Win and Win.
The results are quite miraculous - a super intensely flavourful Thai-style peanut curry, with the right hit of spice.