Thai Chicken Satay Curry with Coconut Milk

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

Cook Time 20

Total Time 30

Servings people

Calories 481kcal

Author Kim

Ingredients

Chicken and Vegetables

500 grams chicken Breast, sliced thinly
1 medium red capsicum (sliced into 1 inch sticks) bell peppers
½ large zucchini (chopped into 1 inch pieces) about ½ cup
½ cup pumpkin (chopped into 1cm or ½ inch cubes)

Satay Curry Sauce

1 large brown onion (diced)
1 teaspoon crushed garlic
1 teaspoon grated ginger
1 teaspoon chilli paste
4 teaspoons curry powder
2 tablespoon soy sauce
1 ½ tablespoons lime Juice
2 tablespoon monkfruit sweetener
3 tablespoons natural peanut butter
1⅔ cups canned full fat coconut milk

To Serve

2 tbs fresh coriander/cilantro (roughly chopped)
2 tablespoons granulated peanuts
2 cups cooked rice (jasmine or Brown)

Metric - US Customary

Instructions

Stovetop Instructions

Fry off Onions/Garlic/Ginger/Chilli, Curry Powder: Heat a skillet on the stove at high temperature, adding 1 large brown onion (diced), 1 teaspoon crushed garlic, 1 teaspoon grated ginger, 4 teaspoons curry powder and 1 teaspoon chilli paste.
Cook for a minute or two until onions become translucent and, mixture becomes fragrant.
Cook Chicken: Add 500 grams chicken Breast, sliced thinly to pan and toss until they start to turn white (just cooked). Add 1 medium red capsicum (sliced into 1 inch sticks), ½ large zucchini (chopped into 1 inch pieces) , ½ cup pumpkin (chopped into 1cm or ½ inch cubes), and toss through for a further minute.
Add Remaining Ingredients: Add 2 tablespoon soy sauce,1 ½ tablespoons lime Juice, 2 tablespoon monkfruit sweetener, 3 tablespoons natural peanut butter.
Gradually pour in 1⅔ cups canned full fat coconut milk a bit at a time, mixing it in as you go until it's all done.
Cook and Serve: Reduce heat to medium and cover with lid for 5 mins. Remove lid, sprinkle with 2 tablespoons granulated peanuts and 2 tbs fresh coriander/cilantro (roughly chopped). 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

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.
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
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.
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.
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.
Calories per serve includes brown rice.

Nutrition