Description

A flavorful and creamy Chicken Satay Curry combining tender chicken thighs cooked in a rich coconut milk and peanut butter sauce, infused with aromatic spices and fresh vegetables. This easy-to-make dish is perfect served with rice and lime wedges for a satisfying meal with a balance of sweet, spicy, and savory flavors.

Ingredients

Scale

Protein and Vegetables

500g skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, finely chopped
2 garlic cloves, finely chopped
150g green beans, halved
1 red pepper, thinly sliced

Spices and Flavorings

2 tsp ground turmeric
2 tbsp mild or medium curry powder
1 tbsp caster sugar
2 tsp fish sauce
2 tbsp sriracha
1 lemongrass stalk
1 tbsp neutral oil
2 tsp ginger (approx 4cm piece), grated

Sauces and Extras

400ml coconut milk
8 tbsp unsweetened peanut butter
50g salted or roasted peanuts, roughly chopped
fresh coriander leaves
cooked rice
lime wedges

Instructions

Prepare and sauté aromatics: Heat the neutral oil in a large frying pan over medium heat. Add the finely chopped onion along with a good pinch of salt and fry for about 5 minutes until the onion begins to soften. Then add the garlic and grated ginger and fry for an additional 2 minutes to release their flavors.
Add spices and chicken: Stir in the mild or medium curry powder and ground turmeric, frying for about a minute until fragrant. Next, add the bite-sized chicken thigh pieces to the pan, coating them in the spicy onion mixture, and cook for 3-4 minutes until the chicken is sealed on all sides.
Make the curry sauce: Pour in the coconut milk and 200ml of water to the pan, then add the unsweetened peanut butter, sriracha, fish sauce, and caster sugar. Stir well to combine all ingredients. Prepare the lemongrass by removing any woody outer leaves and gently bashing it with the end of a rolling pin. Cut it in half and add to the curry sauce.
Simmer and cook the chicken: Bring the curry to a gentle simmer and cook for 10 minutes until the sauce thickens and the chicken is fully cooked through.
Add vegetables and finish cooking: Incorporate the halved green beans and thinly sliced red pepper into the pan. Simmer for an additional 4-5 minutes until the vegetables are tender but still crisp. Taste the curry and adjust seasoning by adding more sugar, fish sauce, or salt as desired. Remove and discard the lemongrass pieces before serving.
Serve and garnish: Stir most of the chopped peanuts into the curry. Serve the chicken satay curry topped with fresh coriander leaves and the remaining peanuts. Accompany with cooked rice and lime wedges to squeeze over for added brightness.

Notes

Use mild or medium curry powder depending on your spice preference.
Unsweetened peanut butter is preferred to keep the curry balanced and avoid extra sweetness.
Lemongrass adds a fragrant citrus note but should be removed before serving as it is tough and fibrous.
The dish pairs perfectly with steamed jasmine or basmati rice.
Adjust sriracha quantity to control the heat level of the curry.
This dish can be adapted with chicken breast if preferred, but thighs remain juicier.
For a gluten-free version, ensure the curry powder and fish sauce are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southeast Asian

Keywords: Chicken Satay Curry, Peanut Butter Curry, Coconut Curry, Chicken Thigh Recipe, Asian Curry, Easy Weeknight Dinner