Chicken Satay with Red Curry Peanut Sauce and Jasmine Rice

Wed, 18 March 2026

INGREDIENTS

Chicken & Marinade

4 chicken fillets (approx. 440g total), sliced into strips

2 tbsp soy sauce

1 tbsp honey

1 tbsp vegetable oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp red curry paste

½ tsp black pepper

Red Curry Peanut Sauce

3 tbsp peanut butter (smooth)

200ml coconut milk

1 tbsp red curry paste

1 tbsp soy sauce

1 tbsp honey

1 tsp lime juice

1 tsp chilli flakes (optional)

Rice

250g jasmine rice

400ml water

Pinch of salt

Garnish (optional)

1 tbsp crushed peanuts

Fresh coriander

Lime wedges

METHOD

1. Marinate the Chicken
   Mix all marinade ingredients in a bowl. Add chicken and coat well. Marinate for at least 30 minutes (overnight if possible).
2. Cook the Chicken
   Heat a pan over medium-high heat. Cook chicken for 6–8 minutes until lightly charred and nearly cooked through. Remove from heat briefly.
3. Make the Sauce & Combine
   In the same pan, add all sauce ingredients. Simmer gently for 2–3 minutes, stirring until smooth. Return the chicken to the pan and toss to coat. Cook for another 2–3 minutes until fully cooked and coated in a rich sauce. Add a splash of water if needed to loosen.
4. Serve
   Serve with steamed jasmine rice. Spoon over the satay chicken with plenty of sauce. Finish with crushed peanuts, fresh coriander and lime wedges

CHEF NOTES

• Red curry paste adds depth, heat and colour

• Keep the sauce glossy, not too thick

• Light charring on the chicken builds flavour