Ultimate Chicken Satay Style Curry and Stir-Fried Green Veg

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve the baby corn lengthways. Trim the pak choi, then separate the leaves.

Peel and grate the garlic (or use a garlic press). Cur the lime into wedges.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine a good squeeze of lime juice, the lime zest and sugar for the pickle (see pantry for amount). Season with salt and pepper.

Toss the cucumber chunks through the dressing, then set aside.

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once the oil is hot, add the diced chicken and  bell pepper to the pan, sprinkle over the Indonesian style spice mix and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Stir in the peanut butter, sambal (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) and half the ketjap manis. Mix well and stir in the coconut milk. 

Bring to the boil, add in the baby corn then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

Add the pak choi and pea pods, stir-fry until just soft, 3-4 mins.

Once softened, lower the heat and add the garlic, remaining ketjap manis and a splash of water, fry 1 min more.

Once the chicken is cooked and the satay sauce has thickened remove from the heat. Squeeze in some lime juice. Taste, season with salt and pepper if you feel it needs. Add a splash of water if it looks a little thick.