Satay Chicken Curry
View original ↗
Khin's Kitchen · by Khin★ 5.0 (21)

Satay Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 63%
CARBS 22G13% OF CAL
7G FIBER10G SUGAR5G OTHER
FAT 52G72% OF CAL
26G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Malaysian-style curry with chicken thigh simmered in coconut milk and peanut sauce. A creamy, rich dish ready in 30 minutes.

mainthaicurrychickendairy freegluten free
View the full recipe on Khin's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 500 g Chicken thigh (About 17.5oz, Boneless chicken thigh ( see details in note ))
  • 4 tbsp Coconut milk (About 50 ml Creamy coconut milk ( see details in note ))
  • 1 tsp Curry powder (( see details in note ))
  • 1 tsp Chilli powder (Or paprika powder)
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 1 tbsp Lemongrass (Grated or finely chopped)
  • 3-4 Shallot (Or small baby onions)
  • 3 cloves Garlic (Finely chopped or grated garlic)
  • 1 tbsp Lemongrass (Finely chopped or grated)
  • 3 tbsp Peanut butter (Natural smooth peanut butter, see details in note)
  • 350 g Coconut milk (Creamy coconut milk )
  • 1 tsp Chilli powder
  • 1 tbsp Curry powder
  • 1 tsp Salt (or salt to taste)
  • 1 tbsp Sugar
  • 1 cup Water
  • 2-3 tbsp Vegetable oil (Sunflower, canola, rapeseed or vegetable oil. )
  • Roasted crushed peanut
  • Hot green chilli or birdeye chilli (Cut thin slices)
  • Coriander (Roughly chopped)
  • Lime wedges
PREP
10M
SODIUM
1342MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.