Indonesian Style Chicken Satay Curry

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 1/4 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 medium-high heat. Once hot, add the diced chicken and the beans to the pan and season with salt and pepper. 

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the pak choi, garlic and Indonesian style spice mix to the chicken. 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. Cook until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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 and lime juice if needed.