Indonesian Style Chicken Satay Curry
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Indonesian Style Chicken Satay Curry

with Roasted Sweet Potato and Rice

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

80 grams

Green Beans

2 unit(s)

Garlic Clove

1 unit(s)


2 sachet(s)

Indonesian Style Spice Mix

200 milliliter(s)

Coconut Milk

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3820 kJ
Energy (kcal)913 kcal
Fat31.6 g
of which saturates21.3 g
Carbohydrate137.7 g
of which sugars30.3 g
Protein21.4 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Lidded saucepan
Garlic Press
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered).

Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.


Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the green beans. Stir-fry until just soft, 4-5 mins.

Add the pak choi, garlic and the Indonesian style spice mix. Stir-fry for 30 secs.

Stir in the coconut milk, peanut butter, ketjap manis, soy sauce, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce is slightly thickened, 4-5 mins. Stir occasionally to break the peanut butter apart.


When the sweet potato wedges have roasted, stir through the curry. 

Stir in the lime zest and half of the lime juice

Taste the curry and add more salt, pepper or more lime juice if needed. 


Share the rice between bowls. Spoon over your vegetable curry.

Serve any remaining lime wedges alongside for squeezing over.