Satay Curry and coconut rice
Satay Curry and coconut rice

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, satay curry and coconut rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Satay Curry and coconut rice is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Satay Curry and coconut rice is something which I’ve loved my whole life. They’re fine and they look wonderful.

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 have to first prepare a few components. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook it.

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

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.

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 it up with this special food satay curry and coconut rice recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!