This chicken satay curry recipe is simple, yet packed with so much flavour. A one pan meal that’s ready in 30 minutes making it great for a fuss-free weekday dinner. It can easily be adjusted to your dietary preferences and you can switch it up by adding different vegetables and protein sources each time.
Why I love making this chicken satay curry recipe:
A speedy meal that’s ready in 30 minutes is my kind of dinner. It also has the perfect balance between creamy and savoury with the rich peanut butter sauce. The red Thai curry paste and aromatic curry powder bring just enough kick to keep things exciting without overpowering the dish. And the honey balances the heat, while fresh lime juice cuts through the richness of the coconut milk to keep every bite lively.
This curry also gives fakeaway vibes. It recreates the same complex flavours of a rich takeaway without the high restaurant price tag and you know exactly what’s gone into it.
The ingredients are budget friendly and easily accessible. It calls for basic pantry staples like peanut butter, coconut milk and soy sauce and you can use whatever ingredients you have available, so there’s no need to go out of your way to buy more ingredients.
Is this chicken satay curry recipe good for meal prep?
Absolutely! Most curries often taste better the next day anyway as the chicken has more time to marinate in the rich, aromatic sauce.
Chicken thighs are the perfect protein addition in make-in-advance meals. Unlike chicken breasts, chicken thighs contain more fat, keeping them tender and succulent during reheating. Also, the coconut milk and peanut butter sauce stays smooth and creamy without separating when chilled and reheated.
This curry is an easy one to double up so you can make a portion for dinner at the same time as making extra for another day.
Ways to switch up your chicken satay curry:
Lighter sauce – You can use reduced fat coconut milk for a lighter curry with fewer calories, just bear in mind that the end result won’t be as creamy. However, in my opinion the peanut butter adds enough creaminess for that not to be a an issue!
Vegan? No problem – Simply switch out the chicken for tofu chunks. Beans will also work exceptionally well here, specifically butter beans or cannellini beans. You can easily swap out the honey with maple syrup or granulated sugar to balance out the flavours.
Make it gluten-free – Simply use tamari instead of soy sauce. Also check that the red Thai curry paste doesn’t contain any wheat based ingredients.
Raid your fridge – Use whatever vegetables you have available, most will work! Think sweet potato, aubergine, broccoli, and mangetout. Anything you like really, the options are endless.
How to serve up your satay chicken curry:
Steamed Jasmine rice – The classic choice, fluffy grains absorb the sauce like a sponge.
Coconut rice – doubles down on the tropical, creamy vibe.
Rice noodles – Perfect if you prefer a slurpable, takeaway-style noodle bowl.
How to store and freeze you satay chicken curry:
If you have leftovers or you’ve doubled up for meal prep, you can either,
Refrigerate – In an air-tight container for up to 3 days.
Freeze – You can freeze your chicken satay curry for up to 3 months. To serve, thaw in the fridge overnight before reheating. Add a quick splash of water if the sauce needs loosening up, and don’t forget the garnish.
Chicken Satay Curry Recipe
Ingredients
- 600 g chicken thigh sliced into chunks
- 1 tbsp sesame oil
- 3 garlic cloves crushed
- 4 green onions chopped
- 1 red pepper sliced
For the satay sauce
- 3 tbsp peanut butter
- 2 heaped tbsp red Thai curry paste
- 2 tbsp soy sauce
- 2 tsp mild curry powder
- 1/2 can coconut milk
- 1 tsp honey
- Juice of 1/2 lime
- 1/4 cup water
Garnish
- Fresh coriander
- Salted peanuts
- Black sesame seeds
- Slice of lime
Instructions
- Heat the sesame oil in a large pan and cook the chicken chunks on a medium heat until cooked through and lightly browned on all sides (10-12 minutes). Set on a plate to
- In the same pan, add the garlic, green onions, and sliced red pepper. Stir-fry for a few minutes until the garlic becomes fragrant and peppers start to soften a little. You can add a splash of water to help them cook.
- Whisk together the peanut butter, red Thai curry paste, soy sauce, curry powder, coconut milk, honey, lime juice, and water in a bowl or measuring jug, then pour into the pan.
- Return the chicken and reduce the heat to medium-low. Leave it to simmer for 4–5 minutes, stirring occasionally, until the sauce thickens and coats everything evenly.
- Taste and adjust seasoning with an extra splash of soy sauce or lime juice if desired.
- When ready to serve, garnish with chopped coriander, peanuts, a sprinkle of sesame seeds and a slice of lime.
Notes
Nutrition
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