Satay Chicken Curry
By Lee Jackson ↣ Published on: January 29, 2023
As curries go, this creamy peanut satay chicken curry is one of the best. A rich, spicy and fragrant curry that is packed with flavour. Learn how to make this creamy, vibrant delight at home, it’s very easy and much better than take-away!
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.
What's ahead?
What is Satay Curry?
Many South East Asian curries include nuts to enhance flavour and texture. Cashews, peanuts and candlenuts are commonly used. They're pounded into a paste and stirred into sauces to impart their nutty flavour and thickening properties. Thai Beef Massaman, Malaysian Kari Ayam, Chicken Kapitan and Ayam Mesa Merah all use nuts in some capacity to create amazing flavour and texture.
Satay curry is an extension of a Peanut Satay Sauce, (typically served as a dipping sauce with Satay Skewers). But, instead of being a side dish, the chicken is stewed in the sauce.
Satay Curry is popular in Thailand, Malaysia, Indonesia and Singapore, each country bringing their unique recipe and flavour to the table.
Why it works
It's easy - Once you have a good Thai red curry paste and jar of creamy peanut butter, you're on the home stretch. Look at all that effort you saved!
It's nutty and spicy - two of my favourites!
Stuff you'll need
Making this curry really is very easy. I've made this as easy as it gets, without sacrificing on flavour in the slightest.
- Thai red curry paste - It's important to find a good quality paste from Thailand. There are many out there; Mae Ploy and Maesri are both legit delicious and my go-to pastes.
- Peanut butter - I go for the best quality, no added sugar peanut butter. Creamy type, not chunky - it makes for a better texture to the sauce. You can of course make your own peanut paste by blending peanuts, but I'm trying to save you time here!
- Coconut Milk - brings the rich creaminess to the sauce.
- Chicken thighs - I prefer thighs for curries, the meat stays juicy. Breast meat will dry out, so I prefer thighs.
- Fish Sauce - for all its addictive salty umami.
- Garnishes - Lime, cilantro, tomato and Thai chilli will add all that Thai personality you're looking for.
Step by Step
By using pre ground Thai red curry paste (a good brand) and creamy peanut butter, most of the grunt work is done and dusted, making your job an easy one. Here's a run-down of how the satay curry comes together.
- Step 1 - Simmer a little of the coconut milk in a little oil.
- Step 2 - Add the red curry paste and trim well to combine.
- Step 3 - Add the peanut butter and simmer. The oil will most likely separate from the sauce which is perfectly normal and helps create they authentic Thai curry look.
- Step 4 - Add the chicken and stir well.
- Step 5 - Salty fish sauce is added to help season the sauce.
- Step 6 - A little water is added to thin out the sauce
- Step 7 - Simmer for 30 minutes and that's it! Done.
All that's left is to check for seasoning, add a little lime juice too. Then scatter over some fresh cilantro, tomato and sliced spicy Thai chillies.
Pro Tips to make your life easier
- Simmering the coconut milk at the beginning ensured the curry paste doesn't burn when added, plus it begins the process of oil separation which gives the satay curry it's distinctive look.
Serving, storing and suggestions
- Rice - Serve with lots of fluffy Jasmine rice.
- Noodles - Alternatively, serve with rice or egg noodles.
- Instead of lime, you could stir in a little tamarind paste for the same sour note.
- For a creamier finish, drizzle over 1/2 cup of coconut milk as a garnish.
- Add some vegetables to the curry - I'll often add some broccolini, fresh peas or French Beans. If you can find some Asian Snake Beans (Asparagus Beans) add some of those.
- Storage Fridge - Leftovers will stay fresh for up to a week in the fridge.
- Storage Freezer - Freeze in portions for 3+ months. Defrost and reheat in a pan or cook in a microwave from frozen, stirring once or twice during the cooking. You may also need to add a little water at the beginning to avoid the curry drying out.
Ready to get cooking?
I just love this dish any day of the week, but it's a great option for a mid-week curry as you can have it ready with no fuss and much quicker than take-out. Let's not forget, homemade is so much tastier too!
Any Questions? (FAQ)
Have a question about Satay Chicken Curry? Let me know in the comments.
Yes, Satay is a type of sauce that features nuts (typically peanuts) as a key ingredient. It is popular throughout South East Asia, in Thailand, Malaysia, Indonesia and Singapore. It is usually served as a dipping sauce alongside grilled meats, but also popular as a sauce for stewed meats.
More South East Asian recipes
If you liked this recipe for Satay Chicken Curry, you'll be sure to enjoy more of my favourite South East Asian recipes.
- Laotian Nam Khao (Crispy Rice Salad)
- Chicken Peratal
- Ayam Rica Rica (Spicy Indonesian Chicken)
- Indonesian Chicken Wings
- Ayam Goreng (Malaysian Fried Chicken)
- Thai Satay Skewers
- Thai Omelette (Kai Jeow)
- Thai Peanut Satay Sauce
- Sambal Udang (Sambal Prawns)
- Beef Rendang
- Ayam Serundeng (Chicken with Crispy Coconut)
- Babi Pongteh (Malaysian Pork Stew)
- Ayam Masak Merah (Malaysian Chicken in Spicy Tomato Sauce)
- Cha Kroeung Sach Moan (Cambodian Lemongrass Chicken Stir-Fry)
- Vietnamese Lemongrass Pork Chops (Thit Heo Nuong Xa)
- Roti Canai with Dhal
- Thai Curry Noodle Soup with Salmon
The Best Malaysian Curry Recipes in the Cook Eat World.
The wonders of Malaysian Curries are here for the taking. Here are my Best Malaysian Curry Recipes in the Cook Eat World.
Ingredients
- 2 tbsp peanut oil
- 2 tbsp Thai red curry paste
- 2 tbsp peanut butter (smooth)
- 2 lb chicken thighs (skinless & boneless, cut into large chunks) (900g)
- 1 can coconut milk
- 1 lime
- 2 tbsp fish sauce
- 1 tomato (diced) or small cherry tomatoes halved
- 1 bunch cilantro (chopped)
- 3 Thai chillies (thinly sliced, optional)
Instructions
- Heat the oil in a wok or deep frying pan until hot. Add 1 cup of the coconut milk and let it simmer for 1-2 minutes. Add the curry paste and again bring to a simmer. Cook for 3-4 minutes until some of the oil separates.
- Add the peanut butter and simmer again for 1 minute.
- Add the chicken and stir well.
- Add the remaining coconut milk and 1½ cups of water and bring to a simmer.
- Reduce the heat and simmer moderately for 30 minutes, a add a little water if the sauce becomes too thick. Remove from the heat, garnish and serve.
- Spoon the curry into bowls and garnish with the tomatoes, cilantro and sliced chillies. Serve alongside fluffy Jasmine rice.
Notes
- Serve with lots of fluffy Jasmine rice or with rice or egg noodles.
- To create the light sourness, instead of lime juice, stir in a tbsp of tamarind paste/puree
- To create a creamier finish, drizzle over a little coconut cream or milk at the end.
- Add some vegetables to the curry - I'll often add some broccolini, fresh peas or French Beans. If you can find some Asian Snake Beans (Asparagus Beans) add some of those.
- Storage Fridge - Leftovers will stay fresh for up to a week in the fridge.
- Storage Freezer - Freeze in portions for 3+ months. Defrost and reheat in a pan or cook in a microwave from frozen, stirring once or twice during the cooking. You may also need to add a little water at the beginning to avoid the curry drying out.
Nutrition
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