This is my take on a Thai Satay style dish that can easily be modified to your taste buds.
- Peanut Butter ( I go with chunky)
- Thai Green Curry Paste
- Coconut Milk
- Chicken Stock
- Soy Sauce
- Sweet Chilli Sauce
- Fish Sauce
- Coconut Oil
- Fresh Corinader
- Veg of choice (I went with onion, red pepper and courgette)
- Potato if you want
- White Pepper
- Fresh Chilli
- Marinade that chicken. I went with four fillets and chopped them into chunks.
- In a bowl large enough to hold your chopped chicken i added 1 heaped tablespoon of peanut butter, 1-2 tablespoons of coconut milk from a regular can, 1-2 teaspoons of curry paste, squeeze of half a lime, dash of soy sauce, fish sauce and sweet chilli – and whipped it up until it’s well combined and pasty.
- Add in your chicken, make sure it’s all coated nicely in the marinade and set as side for as long as you can.
- Next prep your curry sauce. In a nice large pot/wok pour the remainder of your coconut milk can, 1 tablespoon of curry paste, 2-3 tablespoons of peanut butter- stir on medium until it starts to look saucey.
- Next add in a chicken stock cube, half a can of water, chopped coriander stalks, well-squeezed half a lime, glug of soy sauce, fish sauce, pinch of sugar and white pepper and some sliced red chilli if your feeling it.
- Leave this to simmer on low so that everything cooks together and starts to resemble a thicker curry sauce. Taste as you go and adjust as you need.
- Toss in your veg and potato and leave cooking while you get to the chicken
- On a large frying pan, heat some coconut oil until its nearly smoking- add in your chicken (may be 2-3 batches) and fry off on all sides until brown on the outside. Add to curry with crispy bits on the bottom of the pan and stir so all chicken is coated in your sauce.
- Leave your curry simmering to cook the the chicken the whole way through while you cook your rice
- To serve add rice first topped by curry, garnish with lime wedge and a nice bunch of coriander leaves!