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!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Indonesian, Malaysian, Singaporean, South East Asian, Thai
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
Serving
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
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.