Pretty Edible Stylist shares this delicious Chicken Satay dish with us.
The real deal red Thai paste is definitely preferable for this recipe rather than the loose consistency jars of the stuff they strangely still call ‘paste’. You can get hold of Thai Taste in most local supermarkets to save you hunting down a traditional Thai/Chinese specialist version. I love to serve this dish with thinly cut strips of cucumber and spring onion too which offsets the spicy rich sauce perfectly.
Serves 2
Prep 20 minutes
Total 25 minutes
1 tbsp olive or sunflower oil
2-4 boneless chicken thighs with skin, depending on size
1 tsp curry powder
250g green vegetables, such as sugar snap peas or tenderstem broccoli (go for your favourite, or mix it up)
a couple of handfuls of beansprouts
1½ tbsp Thai red curry paste
½ x 400ml tin coconut milk (make sure you scoop in some of the creamier coconut as this sometimes sits at the very top of the tin)
200ml chicken stock
2 heaped tbsp crunchy peanut butter
1 small red chilli, deseeded and finely chopped
1 tbsp soft light brown or coconut sugar
1 tbsp fish sauce (optional)
juice of ½ lime, plus extra to serve
1 x 250g pouch wholegrain brown basmati rice (or any cooked rice, quinoa or favourite grain)
2 tbsp toasted or salted peanuts, chopped (cashews make a lovely substitute)
fresh herbs, such as coriander, mint and Thai basil, to serve
spring onion and cucumber, thinly sliced, to serve
1. Lay the chicken thighs out on your chopping board and sprinkle with the curry powder and some salt. Rub the thighs until evenly distributed. Drizzle on some olive oil and using your hands, lightly rub it on the thighs so they are lightly covered. Heat a little more olive oil over a high heat in a large frying pan and cook the chicken for 5-7 minutes on each side, or until cooked and the skin is golden and crispy. Remove from the pan and rest on a board or plate, loosely covered with foil.
2. Turn down the heat and add a little more oil if needed, then the vegetables and beansprouts – then stir-fry for a few minutes, or until the vegetables are just cooked al dente with a bit of bite. Transfer the vegetables into a bowl (preferably warmed up in the microwave), then cover the vegetables with foil. To the same pan, add the curry paste. Cook for a couple of minutes, stirring, before adding the coconut milk, chicken stock, chilli, peanut butter, sugar and lime juice. Bring to the boil, then reduce the heat to a simmer for a few minutes, stirring, until the consistency is creamy. Season to taste.
3. Cook the rice in the microwave for 2 minutes, then divide between 2 bowls. Slice the chicken and add to each bowl along with any cooking juices. Lay the vegetables next to the chicken, then add lots of satay sauce. Add the spring onion and cucumber strips if using, then sprinkle on the fresh herbs. Serve each bowl with a wedge of lime.
Recipe, Photography & Styling: Natalie Seldon
Follow me on instagram @prettyediblestylist
