Satay Curry and coconut rice
Satay Curry and coconut rice

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, satay curry and coconut rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Satay Curry and coconut rice is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Satay Curry and coconut rice is something which I’ve loved my entire life.

Stir in the brown sugar, fish sauce, soy sauce, turmeric, and curry powder. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you can achieve it.

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

This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! High in iron and fibre, it is also Add curry paste mixture and stir to combine. Serve curry with rice, topped with coriander leaves. This chicken satay curry has a silky rich sauce made with coconut cream and fragrant kaffir lime leaves.

Instructions 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.

Serve curry with rice, topped with coriander leaves. 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.

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