Recipe: Thai chicken satay yellow curry

Rich and succulent, this fragrant meal will become a new family favourite. Photo / Fresh Media

If you love chicken satay, you’ll love this easy curry.

Aromatic yellow curry paste and satay sauce are mellowed out with rich coconut cream to create an irresistibly tasty meal. Ready-made curry pastes and sauces are indispensable for busy lives, so don’t be afraid to include them in your pantry.

Thai chicken satay yellow curry

Serves 6

Ingredients

2 Tbsp neutral cooking oil

1 onion, sliced

3 cloves garlic, chopped

3 Tbsp yellow curry paste

1 tsp brown sugar

2 tsp fish sauce

270ml coconut cream

250ml can of Ayam Satay Sauce

100ml water

750g boneless chicken thighs

1 capsicum, sliced

200g green beans, halved

1 tsp lemon juice

To serve

Steamed rice

Fresh coriander

Fresh chilli

Lime wedges

Salted roasted peanuts

Method

1. Heat the oil in a large frying pan over a medium heat. Saute the onion until softened, then add the garlic and yellow curry paste. Cook for a few seconds, then add the brown sugar, fish sauce, satay sauce and coconut cream. Cook for 3-4 minutes, then stir in the water.
2. Cut the chicken into bite-sized pieces and add to the pan with the capsicum and green beans. Bring to a simmer and cook for 25 minutes.
3. Add the lemon juice and check the seasoning.
4. Serve the curry with steamed rice and garnish with fresh coriander and chilli, salted roasted peanuts, and lime wedges.

Note

In many Thai recipes, the meat isn’t browned first, especially with a delicate meat such as chicken. It cooks directly in the sauce, remaining tender and juicy, and absorbing all the flavours from the sauce.

– fresh.co.nz