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Satay Chicken Curry

with Peppers and Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
409 kcal
Protein
: 
28.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 unit(s)

Lime

150 grams

Jasmine Rice

190 grams

Diced British Chicken Thigh

45 grams

Yellow Thai Style Paste

(Contains: Soya)

1 pot(s)

Peanut Butter

25 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

200 milliliter(s)

Coconut Milk

Not included in your delivery

50 milliliter(s)

Water for the Curry

30000 milliliter(s)

Water for the Rice

Energy (kJ)1710 kJ
Energy (kcal)409 kcal
Fat28.5 g
of which saturates18.5 g
Carbohydrate10.1 g
of which sugars3.8 g
Dietary Fibre3.6 g
Protein28.4 g
Salt3.7 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into quarters.


2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

3

Put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the chicken and fry until golden all over, 4-5 mins. Then add the peppers, and fry until softened, 3-4 mins. Stir in the garlic and cook for 1 minute stirring frequently.

4

Add the yellow Thai paste, peanut butter and soy sauce and stir together until combined, 1-2 mins. Then add the coconut milk and water (see ingredients for amount), reduce the heat and allow to simmer until thickened and creamy, 5-6 mins.

5

Once the rice is cooked, stir the lime zest through the rice.

6

Divide the limey rice between plates, and top with the chicken satay curry. Serve with lime wedges. Enjoy!

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