Chicken satay curry

35 min

A creamy coconut curry with chicken thighs, peanut butter and satay spices, finished with fresh peanuts and coriander.

1 tbsp neutral oil	Heat oil, fry onion with salt 5 min	Add garlic & ginger, fry 2 min	Stir in curry powder & turmeric, fry 1 min	Add chicken, coat & seal 3–4 min	Pour in coconut milk, water & sauce, add lemongrass, simmer 10 min	Add green beans & pepper, simmer 4–5 min, remove lemongrass	Stir in peanuts, top with coriander & remaining peanuts
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ginger (approx 4 cm piece), grated
2 tbsp mild or medium curry powder
2 tsp ground turmeric
500 g / 1 lb 2 oz skinless, boneless chicken thighs, cut into bite-sized pieces
400 ml / 14 fl oz coconut milk
8 tbsp / 130 g unsweetened peanut butter
2 tbsp sriracha
2 tsp fish sauce
1 tbsp caster sugar
1 lemongrass stalk
150 g / 5 oz green beans, halved
1 red pepper, thinly sliced
40 g / 1.5 oz salted or roasted peanuts, roughly chopped (for stirring in)
10 g / 0.5 oz salted or roasted peanuts, roughly chopped (for garnish)
fresh coriander leaves

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