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chicken satay curry with rice in a bowl
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Thai Chicken Satay Curry with Coconut Milk

This healthy Chicken Satay Curry is quick and easy to get on the table in under 30 minutes. The sauce is sugar free, and the dish is packed with veges.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 481kcal
Author Kim

Ingredients

Chicken and Vegetables

  • 500 grams/1 pound Chicken Breast, sliced thinly
  • 1 large brown onion, diced
  • 2 tbs fresh coriander/cilantro, roughly chopped
  • 1 medium Red Capsicum/Bell Pepper, sliced into 1 inch sticks
  • ½ large Zucchini, chopped into 1 inch pieces (about ½ cup)
  • ½ cup Pumpkin, chopped into 1cm or ½ inch cubes
  • 2 cups Cooked Rice, Jasmine or Brown
  • 2 tablespoons Granulated peanuts

Satay Curry Sauce

  • 1 teaspoon Crushed garlic
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Chilli Paste/Diced long red chilli
  • 4 teaspoons Curry powder
  • 2 tablespoon Soy sauce
  • 1 ½ tablespoons Lime Juice
  • 2 tablespoon Honey/Granulated sweetener that measures like sugar
  • 3 tablespoons Natural peanut butter
  • 1 can/400ml, 13.5 oz coconut milk

Instructions

Stovetop Instructions

  • Fry off Onions/Garlic/Ginger/Chilli, Curry Powder: Heat a skillet on the stove at high temperature, adding onions, garlic, ginger, curry powder and chilli paste. Cook for a minute or two until onions become translucent and, mixture becomes fragrant.
  • Cook Chicken: And add chicken pieces to pan and toss until they start to turn white (just cooked). Add veges and toss through for a further minute.
  • Add Remaining Ingredients: Add soy sauce, lime juice, sweetener, peanut butter and ¼ of the coconut milk. Stir through, add rest of coconut milk ¼ cup at a time, stirring through until mixed together
  • Cook and Serve: Reduce heat to medium and cover with lid for 5 mins. Remove lid, sprinkle with granulated peanuts and chopped corriander. Serve with your favorite rice or noodles.

Slow Cooker Instructions

  • Sear Chicken: Set slow cooker to "Sear Mode" and add chicken pieces (I recommend using diced skinless chicken thigh if using the slow cooker as it tends to retain its moisture better and won't dry out). Sear chicken until it turns white and it "just cooked"
  • Add Onion/Garlic/Ginger: add the onion, garlic and ginger to the slow cooker pot with chicken and cook for 1 - 2 minutes or until fragrant.
  • Add Remaining Ingredients: add remaining ingredients to the slow cooker pot, stirring through until combined.
  • Cook: Set to slow cook on LOW for 6 hours. Serve with your favorite rice or noodles.

Notes

  1. Chicken: I like using chicken breast for this recipe as it cooks quicker than thigh. Make sure to cut into evenly sized small chunks so that they cook evenly.  If using the slow cooker, I recommend using skinless chicken thigh as it will retain its moisture and won't dry out like chicken breast can when slow cooked.
  2. Garlic and Ginger: I tend to use bottled garlic and ginger paste as its convenient, however I do think that this recipe is all the more better if you have fresh garlic and ginger on hand to use
  3. Curry Powder:  The brand I used was “Clives of India”.  I’ve also made it with “Keens curry powder” and “Ayam Curry Powder” which both work equally well.  Substituting the same quantity of Yellow thai yellow curry paste will also work and will result in a lovely rich yellow curry.
  4. Honey/Sweetener: I use monkfruit sweetener that measures like sugar and have virtually no calories. Both honey and granulated sweetener can be used interchangable. However only use one of the other, don't use both as it will be too sweet.
  5. Peanuts: you can buy granulated peanuts from the baking aisle of most supermarkets. Alternatively you can use regular (unsalted) peanuts and and either leave them whole or crush/chop them.
  6.  

Nutrition

Calories: 481kcal | Carbohydrates: 32g | Protein: 43g | Fat: 20g | Saturated Fat: 8g | Fiber: 2g | Sugar: 9g