Chicken Satay Curry

A creamy peanut-coconut chicken curry with green beans and red pepper, finished with crushed peanuts and lime.

1 tbsp neutral oil	Fry onion with salt, 5 min	Add garlic & ginger, fry 2 min	Stir in spices, fry 1 min	Add chicken, cook 3-4 min	Add coconut milk, water & sauces	Add bashed lemongrass, simmer 10 min	Add beans & pepper, simmer 4-5 min	Remove lemongrass, stir in peanuts	Top with peanuts & coriander	Serve with rice & lime
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
1 lb 500 g skinless, boneless chicken thighs, cut into bite-sized pieces
400 ml coconut milk
200 ml water
8 tbsp unsweetened peanut butter
2 tbsp sriracha
2 tsp fish sauce
1 tbsp caster sugar
1 lemongrass stalk, woody outer leaves removed, bashed and cut in half
150 g green beans, halved
1 red pepper, thinly sliced
salted or roasted peanuts, roughly chopped (most of the 50 g, stirred in)
salted or roasted peanuts, roughly chopped (remainder of the 50 g, for topping)
fresh coriander leaves
cooked rice
lime wedges

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