Crying tiger Thai salad
Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it
Chicken satay curry
Serves 4 - 6
Easy
Prep:
Cook:
Love satay chicken skewers? This creamy, peanut-packed curry brings all those flavours into a comforting dinner. Serve with rice and a squeeze of lime
Skip to ingredients
- 1 tbsp neutral oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 2 tsp ginger(approx 4cm piece), grated
- 2 tbsp mild or medium curry powder
- 2 tsp ground turmeric
- 500g skinless, boneless chicken thighscut into bite-sized pieces
- 400ml coconut milk
- 8 tbsp unsweetened peanut butter
- 2 tbsp sriracha
- 2 tsp fish sauce
- 1 tbsp caster sugar
- 1 lemongrass stalk
- 150g green beanshalved
- 1 red pepperthinly sliced
- 50g salted or roasted peanutsroughly chopped
To serve
- fresh coriander leaves
- cooked rice
- lime wedges
Nutrition: Per serving
- kcal480
- fat34g
- saturates15g
- carbs15g
- sugars10g
- fibre5g
- protein26g
- salt1.05g
Method
step 1
Heat the oil in a large frying pan over a medium heat. Fry the onion with a good pinch of salt for around 5 mins until beginning to soften. Add the garlic and ginger and fry for 2 mins. Stir in the curry powder and turmeric and stir-fry for a further minute or so. Tip the chicken into the pan, coating in the spicy onion mixture and cook for 3-4 mins until sealed.
step 2
Pour the coconut milk and 200ml water into the pan along with the peanut butter, sriracha, fish sauce and sugar. Stir to combine. Remove any woody outer leaves of the lemongrass and bash with the end of a rolling pin. Cut in half and place in the curry. Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.
step 3
Add the green beans and red pepper and simmer for another 4-5 mins until just cooked. Taste and add any extra sugar, fish sauce or salt as necessary. Remove the lemongrass before serving.
step 4
Stir through most of the peanuts, then top with coriander and the remaining peanuts. Serve with rice and lime wedges on the side for squeezing over.
