Satay Curry and coconut rice
Satay Curry and coconut rice

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, satay curry and coconut rice. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry form. Satay Chicken Curry (Malaysian). "I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe.

Satay Curry and coconut rice is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Satay Curry and coconut rice is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Satay Curry and coconut rice:
  1. Get 2 tins coconut milk
  2. Take 1 inch fresh ginger
  3. Make ready 2 heaped tbsp peanut butter
  4. Take 2 cloves garlic
  5. Prepare 3 tbsp soy sauce
  6. Prepare 400 g chicken breast
  7. Take 1 medium white onion
  8. Prepare Basmati rice
  9. Take to taste salt and pepper
  10. Prepare 1 tsp brown sugar

This chicken satay curry has a silky rich sauce made with coconut cream and fragrant kaffir lime leaves. Sprinkle over roasted peanuts and serve with kale and brown rice for a wonderfully satisfying bowlful. Grilled Thai Chicken Satay served over flavorful ginger coconut rice… oh and there's a delicious peanut sauce too! Today it's two recipes for the price of one.

Steps to make Satay Curry and coconut rice:
  1. In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended.
  2. Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off.
  3. When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes.
  4. In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir.
  5. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes
  6. When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander.

I'm feelin' generous and one really needs to go with the other in order to experience the whole delicious effect. Serve over coconut rice and garnish with coriander leaves and chopped roasted peanuts. Satay is my favourite but the coconut rice as well makes for the perfect combination. Quick and easy to make too. Place the chicken pieces on top of the rice.

So that’s going to wrap this up with this exceptional food satay curry and coconut rice recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!