There are so many variations on the traditional chicken satay curry recipe. I load mine with vegetables as my kids are more inclined to eat them when coated in satay sauce 😉
You can easily adapt this recipe to be a bit spicier by adding chilli or more curry paste but this version is suitable for kids and very mild. My one and four year olds both love it.
It does freeze well but the coconut milk can separate slightly when re-heating. It still tastes good, just doesn’t look as pretty.
- 700g chicken breast, cut into 1cm cubes
- 4 medium potatoes, cut into 1cm cubes
- 1 large carrot, sliced
- 1 small onion, chopped finely
- 1 stalk celery, sliced
- 1 cup button mushrooms, sliced in half
- 400 ml can light coconut milk
- 4 tbs crunchy peanut butter
- 2 tbs red curry paste
- 1 tbs crushed garlic
- 1 tsb powdered ginger
- 2 tsp brown sugar
- 1 tbs soy sauce
- 2 tbs vegetable oil
- Combine onion, ginger, garlic, sugar and curry paste.
- Heat oil in pan over medium to high heat and add the above mix, cooking for 1-2 minutes until onion is clear.
- Add chicken and cook for 3-4 minutes until chicken begins to cook and go white (you don't need it to be cooked through).
- Add all vegetables, soy sauce, peanut butter and coconut milk.
- Stir to combine and then reduce heat to low-medium.
- Cook for 20-25 minutes stirring regularly until all veggies are cooked through. Don't let it come to the boil as the coconut milk will split.
- Serve alone or with rice.