Chicken & Potato Satay Curry
PREP TIME: 15 MINS
COOKING TIME: 35 MINS
SERVES: 6
INGREDIENTS
2 tablespoons olive oil
1kg skinless & boneless chicken thighs, chopped into bite sized pieces
1 large brown onion, diced
2 cloves garlic, crushed
1 tablespoon ginger, grated
1 tablespoon lemongrass, finely chopped
1/4 cup Thai red curry paste
1/2 cup natural smooth peanut butter
1 cup (250ml) chicken stock
400ml tin coconut milk
500g Spud Lite baby potatoes, quartered
1 bunch broccolini
100g sugar snap peas
1 teaspoon fish sauce
1 teaspoon brown sugar
Juice of 1 lime
1/4 cup coriander leaves
1/4 cup roasted peanuts, chopped
1 long red chilli, deseeded and thinly sliced
1 tablespoon fried shallots, to garnish
METHOD
Step 1
Heat oil in a heavy based saucepan over a low heat. Add onion, garlic, ginger, lemongrass and curry paste, stirring to combine. Cover and cook for 10 minutes, until onion is soft.
Step 2
In a large jug combine peanut butter and stock together, whisking until well combined. Add to onion mixture with coconut milk, stirring to combine. Bring to the boil.
Step 3
Add chicken and potatoes, return to boil, then reduce heat to a simmer and cook for 20 minutes or until chicken is cooked through and potatoes are tender. Add broccolini and snow peas, cook for a further 3 minutes.
Step 4
To finish, add lime juice, fish sauce and sugar, stirring to combine. Check seasoning and adjust accordingly with the lime juice (sour), fish sauce (salty) and sugar (sweet).
Serve curry topped with coriander, peanuts and chilli.
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