Recipetin Eats’ Thai Chicken Satay Curry

smh.com.au

fred

270ml full-fat coconut milk

2 tbsp canola oil

120g green beans, trimmed then halved

120g cherry tomatoes, halved

subheading: SATAY CHICKEN:

500g chicken thigh fillets, cut into 2.5cm cubes

1 tbsp curry powder (any brand is fine)

1 tsp white sugar

½ tsp cooking salt

2 tsp red curry paste

subheading: THAI PEANUT SAUCE:

120g (½ cup) natural peanut butter, smooth

1½ tbsp caster sugar

2 tsp curry powder

¾ tsp cooking salt

¼ tsp chilli or cayenne powder, optional

2 tbsp apple cider vinegar

1½ tbsp red curry paste

2 tsp dark soy sauce

1¼ cups water

subheading: TO SERVE:

jasmine rice, cooked

¼ cup peanuts, roughly chopped

coriander leaves

sliced red chilli (optional)

lime wedges

Directions at smh.com.au

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