Malaysian Inspired Chicken Satay Curry
with Lime, Jasmine Rice and Bell Pepper
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Cashew nuts
- Nuts
- May contain traces of allergens
Ingredients
240 grams
Diced British Chicken Breast
150 grams
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
1 sachet(s)
Malaysian Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Lime
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
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) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 1cm thick half moons.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the carrot and bell pepper to the pan and season with salt and pepper, stir-fry 3-4 mins.
Then, add the diced chicken and cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned all over, stir in the peanut butter and Malaysian style paste and fry until fragrant, 1-2 mins.
Add the coconut milk, soy, sugar and water for the curry (see pantry for both amounts).
Bring to the boil, then lower the heat so the curry simmers gently. Stir until the peanut butter has dissolved.
Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, cut the lime into wedges.
Once the curry has thickened and the chicken is cooked, remove the curry from the heat.
Squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if you feel it needs it. Add a splash of water to the curry if it's looking a little thick.
Fluff up the rice and share between serving bowls. Top with you Malaysian style satay curry and serve with the remaining lime wedges for squeezing over.
Enjoy!
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