Chicken satay curry

Method4 steps · about 40 min

1. 1

   Step 1: Heat the oil (1 tbsp) in a large frying pan over a medium heat. Fry the onion (1) with a good pinch of salt for around 5 mins until beginning to soften. Add the garlic (2) and ginger (2 tsp) and fry for 2 mins. Stir in the curry powder and turmeric (2 tsp) and stir-fry for a further minute or so. Tip the chicken into the pan, coating in the spicy onion mixture and cook for 3-4 mins until sealed.

   Uses 1 tbsp neutral oil · 1 onion finely chopped · 2 garlic cloves finely chopped · 2 tsp ginger (approx 4cm piece), grated · 2 tbsp mild or medium curry powder · 2 tsp ground turmeric · 500g skinless, boneless chicken thighs cut into bite-sized pieces · salt, to taste

2. 2

   Step 2: Pour the coconut milk (400ml) and 200ml water into the pan along with the peanut butter (8 tbsp), sriracha (2 tbsp), fish sauce (2 tsp) and sugar (1 tbsp). Stir to combine. Remove any woody outer leaves of the lemongrass (1) and bash with the end of a rolling pin. Cut in half and place in the curry. Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.

   Simmer curry · 10 minUses 500g skinless, boneless chicken thighs cut into bite-sized pieces · 400ml coconut milk · 8 tbsp unsweetened peanut butter · 2 tbsp sriracha · 2 tsp fish sauce · 1 tbsp caster sugar · 1 lemongrass stalk · 200ml water

3. 3

   Step 3: Add the green beans (150g) and red pepper (1) and simmer for another 4-5 mins until just cooked. Taste and add any extra sugar, fish sauce or salt (to taste) as necessary. Remove the lemongrass before serving.

   Simmer vegetables · 5 minUses 150g green beans halved · 1 red pepper thinly sliced · extra fish sauce, to taste · extra sugar, to taste · salt, to taste

4. 4

   Step 4: Stir through most of the peanuts (50g), then top with coriander and the remaining peanuts. Serve with rice and lime wedges on the side for squeezing over.

   Uses 50g salted or roasted peanuts roughly chopped · fresh coriander leaves · cooked rice · lime wedges