Chicken Satay Curry

Created by Calum @dapperfranks

This Chicken Satay Curry recipe is the perfect dish to have you reconsider ordering a takeaway! ⁠

Prep time 15 minutes
Cook time 30 mins
Total time 45 mins
Serves 4

2 x Organibox onions halved and sliced
1 x Organibox clove of garlic diced
1 teaspoon of Coconut oil
2 x chicken breast diced 
1 x Organibox red pepper sliced 
2 x Organibox carrot sliced 
3 tablespoons crunchy Peanut butter
1 tablespoon Red Thai curry paste
1 tablespoon Thai Fish sauce
2 tablespoons of Chinese curry paste
400 ml Vegetable stock 
1 teaspoon Organiox lime juice
Organibox Lime wedges 
Salted peanuts smashed in pestle and mortar
Spring onion thinly sliced
Red chilli sliced

1. Heat wok on medium with coconut oil, add the onion and carrot fry for 3 mins, add chicken and garlic and cook for 5 mins. Add pepper and Thai red curry paste with 1 teaspoon of water and stir coating everything in paste.
2. Add the the stock and add Chinese curry paste, lime juice and fish sauce then simmer for 10 mins.
3. Add peanut butter and simmer for further 10 mins allowing the sauce to thicken. If it thickens too much add teaspoons of water to help thin it or more peanut butter to thicken. 
4. Serve with Thai fragrant rice and sprinkle with peanuts, spring onion, lime wedge and red chilli.