Meat-Free Chicken Satay Style Curry

Name: Meat-Free Chicken Satay Style Curry with Zesty Rice and Green Veg
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Lime; 2 unit(s) Garlic Clove; 160 grams Plant-Based Soy Protein Chicken Pieces; 30 grams Peanut Butter; 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; 32 grams Sweet Chilli Sauce; 1 pinch Chilli Flakes; 300 milliliter(s) Water for the Rice; 150 milliliter(s) Water for the Curry

with Zesty Rice and Green Veg

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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.

Tags:

Veggie

•Vegan

Allergens:

Soya

•Peanut

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)3156 kJ

Energy (kcal)754 kcal

Fat33.1 g

of which saturates16.1 g

Carbohydrate86 g

of which sugars14.2 g

Dietary Fibre8.4 g

Protein29.3 g

Salt1.32 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Zester

•Garlic Press

•Bowl

•Pan

Instructions

PDF

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.