- 4
Ingredients
- 1 tablespoon oil
- 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
- 1 red pepper, sliced
- 1 tablespoon red curry paste
- 1 (14 ounce) can coconut milk
- 1/4 cup peanut butter
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon chili sauce such as sriracha (or to taste)
- 1 cup peas
- 2 tablespoon cilantro, chopped
- Chicken Satay
- 2 teaspoons coriander seeds (toasted and ground)
- 2 teaspoons cumin seeds (toasted and ground)
- 1/4 teaspoon turmeric (ground)
- 2 stalks lemongrass (peeled & chopped)
- 1 shallot (diced)
- 1 tablespoon garlic (grated)
- 1 tablespoon galangal (or ginger, grated)
- 1 birds eye chili (sliced)
- 1 lime (juice and zest)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon oil
Preparation
Step 1
1.Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2.Add the pepper to the pan and saute for 2 minutes.
3.Add the red curry paste to the pan and saute until fragrant, about a minute.
4.Add the coconut milk. peanut butter, fish sauce, lime juice, sugar and chili sauce and cook, stirring, until the peanut butter has melted.
5.Add the chicken, peas and cilantro, remove from heat and enjoy!
Option: Marinate the chicken, chicken satay style, for even more flavour!
Chicken Satay
1.Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.
2.Marinate the chicken in the marinade in the fridge for 1 hour to over night.
Nutrition Facts: Calories 637, Fat 38.6g (Saturated 23.5g, Trans 0g), Cholesterol 130mg, Sodium 1507mg, Carbs 24g (Fiber 6.1g, Sugars 13.3g), Protein 61.4g