Satay Chicken Curry
Elevate your dinner routine with this indulgent Satay Chicken Curry, a rich and flavorful twist on traditional curry recipes that promises to impress. Juicy chicken thighs are simmered in a luscious, creamy sauce made from coconut milk and peanut butter, enhanced with the bold heat of red curry paste and the fresh zing of lime juice. Vegetables like red bell pepper and carrot add vibrant color and subtle sweetness, while aromatic garlic and ginger infuse every bite with irresistible warmth. Ready in just 40 minutes, this easy-to-follow recipe is perfect for weeknight dinners or special occasions, and pairs beautifully with steamed rice or noodles. Garnished with fresh cilantro and optional crushed peanuts, this dish is the ultimate blend of comfort food and bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 400 ml Coconut milk
- 4 tablespoons Creamy peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Red curry paste
- 3 Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 1 Red bell pepper
- 1 Carrot
- 1 handful Fresh cilantro
- 2 tablespoons Crushed peanuts (optional for garnish)
- 4 servings Steamed rice or noodles (for serving)
Instructions
Dice the chicken thighs into bite-sized pieces and set aside.
Mince the garlic cloves and grate the ginger. Slice the onion, red bell pepper, and carrot into thin strips.
Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic, ginger, and onion, and sauté until fragrant and softened, about 3-4 minutes.
Stir in the red curry paste and cook for 1-2 minutes to release its aroma.
Add the chicken pieces to the pan and cook until they are sealed and lightly browned on the outside, about 5-6 minutes.
Toss in the sliced red bell pepper and carrot, cooking for another 2-3 minutes until the vegetables start to soften.
In a bowl, mix the coconut milk, peanut butter, soy sauce, brown sugar, and lime juice until smooth. Pour this mixture into the pan.
Stir well to combine all the ingredients, then lower the heat and let the curry simmer for 10-12 minutes, stirring occasionally, until the chicken is fully cooked, and the sauce has thickened.
Taste and adjust seasoning if needed, adding more soy sauce or brown sugar to balance saltiness and sweetness.
Garnish with freshly chopped cilantro and optional crushed peanuts. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 67.9 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3317 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
