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Crispy satay chicken
Crispy satay chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a satisfying satay chicken dish in minutes.
Ingredients:
  • 6 chicken thigh fillets (skin on)
  • 36.80 gm sunflower oil
  • 5.00 gm mild curry powder
  • 56.00 gm yellow or red Thai curry paste
  • 270ml can coconut milk
  • 125ml chicken stock
  • 41.60 gm peanut butter
  • 32.00 gm brown sugar
  • 125g vermicelli rice noodles
  • 1 Lebanese cucumber, thinly sliced into ribbons (a mandoline is ideal)
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • Thai basil leaves or regular basil leaves, to serve
  • 12.00 gm toasted sesame seeds
Instructions:
  • Preheat the oven to 190 degrees Celsius.
  • Preheat a large frypan over medium-high heat. Drizzle chicken with oil and sprinkle with curry powder. Place chicken in the pan skin-side down and cook for 2 minutes until the skin is crisp. Transfer chicken to a baking tray, skin-side up, and bake for 12 minutes or until fully cooked.
  • Place the frypan back on the heat and add the curry paste. Cook while stirring for 30 seconds or until fragrant. Pour in the coconut milk, stock, peanut butter, and sugar. Stir well to combine, then let it simmer for 5 minutes or until slightly thickened.
  • Soak noodles in a bowl of boiling water until soft, drain, rinse under cold water, and portion into 4 serving bowls.
  • Cut the chicken into thick slices and distribute evenly among serving bowls along with the cucumber. Mix fish sauce and lime juice into the satay sauce, then pour over the chicken. Garnish with fresh basil leaves and sprinkle with sesame seeds before serving.

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