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THIS™ Isn't Chicken Satay Curry

THIS™ Isn't Chicken Satay Curry

THIS™ Isn't Chicken Satay Curry

with Zesty Rice and Peas

Recipe Development TeamPublished on September 17, 2024

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Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Here, we're using THIS™ Isn't Chicken, which is made from soy and pea proteins with a hyper-realistic texture that tastes just like the real thing.

Tags:

Veggie

•New

•Climate Conscious

•Vegan

Allergens:

Soja

•Jordnødder

•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**

170 grams

THIS™ Isn't Chicken Plant-Based Pieces

(Contains: Soja May contain traces of: Glutenhaltiges Getreide)

30 grams

Peanut Butter

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

1 sachet(s)

Indonesian Style Spice Mix

180 milliliter(s)

Coconut Milk

120 grams

Peas

15 milliliter(s)

Soy Sauce

(Contains: Gluten, Soja)

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)3007 kJ

Energy (kcal)719 kcal

Fat27.8 g

of which saturates15.9 g

Carbohydrate81.1 g

of which sugars12.4 g

Dietary Fibre11.5 g

Protein34.9 g

Salt2.5 g

Iron2.7 mg

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

Utensils

•Medium Saucepan

•Lid

•Zester

•Garlic Press

•Large Frying Pan

•Fork

Cooking Instructions and Tips

Cook the Rice

1

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) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time

2

Meanwhile, zest and cut the lime into wedges.

Peel and grate the garlic (or use a garlic press).

Time to Fry

3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the THIS™ Isn't Chicken and fry until golden brown, 4-6 mins. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Curry Up

4

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.

All Together Now

5

Add the peas and cooked THIS™ Isn't Chicken to the curry sauce. Simmer until piping hot, 1-2 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.

Serve Up

6

Fluff up the rice with a fork and stir through the lime zest. Share between your bowls.

Top with the THIS™ Isn't 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.

Enjoy!

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