Meat-Free Chicken Satay Style Curry
with Zesty Rice and Green Veg
- Soya
- Peanut
- Wheat
- Cereals containing gluten
- Cashew nuts
- Nuts
- May contain traces of allergens
Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Here, we're using plant-based chicken, which is made from soy protein with a hyper-realistic texture that tastes just like the real thing.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Garlic Clove
160 grams
Plant-Based Soy Protein Chicken Pieces
(Contains: Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
1 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
80 grams
Young Pea Pods
120 grams
Peas
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Curry
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 ¼ 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).
Meanwhile, zest and cut the lime into wedges.
Peel and grate the garlic (or use a garlic press).
Heat a drizle of oil in a large frying pan on high heat.
Once hot, add the plant-based chicken pieces and fry until golden brown, 4-6 mins. Season with salt and pepper.
Transfer to a bowl and cover to keep warm.
Return the (now empty) frying pan to medium heat with a drizzle of oil.
Add the peanut butter, Indonesian style spice mix and garlic. Stir-fry until softened and fragrant, 1 min.
Stir in the coconut milk and water for the curry (see pantry for amount). Bring to the boil and simmer until thickened slightly, 4-5 mins.
Meanwhile, cut the young pea pods in half lengthways.
Once the sauce has thickened slightly, add the young pea pods, peas and cooked plant-based chicken pieces to the curry sauce. Simmer until piping hot, 2-3 mins.
Stir in the soy sauce and sweet chilli sauce. Add a good squeeze of lime juice, then remove from the heat.
Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork and stir through the lime zest. Share between your bowls.
Top with the meat-free chicken satay curry. Sprinkle over the chilli flakes if you like (add less if you'd prefer things milder).
Serve any remaining lime wedges alongside for squeezing over.
