Creamy Satay Chicken Curry

If you adore the rich, nutty flavor of classic chicken satay skewers, this recipe will quickly become a household favorite. We’ve transformed those beloved tastes into a wonderfully creamy, Thai-inspired curry that is both comforting and incredibly simple to prepare. A fragrant peanut sauce envelops tender pieces of chicken, creating a satisfying one-pan dinner perfect for any weeknight. It’s a meal that brings warmth, comfort, and a touch of the exotic to your family table.

Ingredients

• 1 tbsp coconut oil or vegetable oil
• 1 lb (about 450g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1/2 cup chicken or vegetable broth
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar or palm sugar
• 1 tbsp fresh lime juice
• For Garnish (Optional): Fresh cilantro, crushed peanuts, sliced red chili, lime wedges
• For Serving: Steamed jasmine rice

Instructions

1. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides. Remove the chicken from the skillet and set it aside.
2. Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes, until softened and translucent.
3. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the red curry paste and cook for one minute more, stirring constantly to release its aromas.
4. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
5. Whisk in the peanut butter, soy sauce, and brown sugar until the sauce is smooth and fully combined.
6. Return the browned chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. Remove from the heat and stir in the fresh lime juice.
8. Serve the satay chicken curry hot over a bed of steamed jasmine rice. Garnish with fresh cilantro, a sprinkle of crushed peanuts, and a few slices of red chili, if desired.

Nutrition Information

Estimated values per serving (does not include rice).