Satay Curry and coconut rice
Satay Curry and coconut rice

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, satay curry and coconut rice. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Red Curry Chicken Satay Once the rice has settled, using a fork or chopsticks to flake. While the rice is cooking, you can either BBQ the chicken satays or broil in the oven. These bowls are beyond comforting, super savory and the perfect healthy weeknight dinner. Add coconut milk and bring to a simmer.

Satay Curry and coconut rice is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Satay Curry and coconut rice is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you can achieve that.

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

Add to the cooked rice using a fork and gently mix in the toasted coconut, diced mango and fresh coriander. Serve the chicken on a bed of rice topped with the satay sauce. Garnish with almond flakes and fresh coriander. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient).

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.

Garnish with almond flakes and fresh coriander. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient). Indonesian Satay (below right) is the simplest and most peanutty. Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours. This delicious curry dish goes perfectly with a wide range of delicious side dishes.

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