This is probably one of my favourite curry dishes. The flavours in this satay sauce really have it all, sweet, sour, salty and a little hint of spice it'll blow your mind. My quick satay curry sauce is just perfect to use up any left over cooked chicken or beef. This dish takes a little over 15mins to cook so you can enjoy this as a weekend takeaway or as a quick and easy midweek meal.
Prep time 10mins
Cooking time 20mins
3tbsp olive oil
1 onion, cut in to wedges
3 garlic cloves, crushed
1tbsp of ginger paste
2tbsp medium curry powder
1tsp ground cumin
2tbsp smooth peanut butter
400ml coconut milk
Up to 5tsp soy sauce (depending on personal taste)
Juice of 1 lime
300g cooked chicken, shredded
100g green beans, cut in half and cooked
Handful of spinach, roughly chopped
2 portions of cooked jasmine rice
Fresh coriander, roughly chopped
2 spring onions, sliced
Dried chilli flakes
Make sure that your green beans are pre cooked before starting the recipe, this will help to save time.
In a large saucepan add the olive oil and heat on medium.
Once the oil is heated add the diced onion and sauté gently until soft and translucent, this should take a little less then 10mins.
Next up, add the garlic and ginger and gently cook for a couple of minutes. Do not let it stick or burn so keep an eye on it, add a splash of water to the pan if it begins to colour.
In a cup add the curry powder, turmeric, cumin and about 100ml of water, mix well then add to the saucepan. The reason we do this is so that the spices don't go in to the pan dry, this will immediately dry up the pan and can cause them to burn or stick. Cook out the spices for a couple of minutes until fragrant and so that the water has pretty much disappeared.
Add the peanut butter and stir.
Next to add to the saucepan is the coconut milk and then start with 2tsp of soy sauce and 1/2 the lime juice, stir and have a taste. Add more soy and lime juice to suit your taste, it will definitely need more as the coconut milk can be quite sweet.
Once you're happy with the flavour of the sauce add in the cooked chicken, green beans and spinach.
Give it all a stir and then cook or a medium heat until everything is warmed through.
If the sauce needs thickening up just turn the heat up for a couple of minutes to help it thicken.
Serve over steamed basmati rice and garnish with whatever you fancy. I find that by adding the fresh coriander, crushed peanuts, spring onions and chilli flakes it adds lovely pops of freshness in the other wise creamy and rich sauce.
This is a really mild curry perfect for all the family to enjoy and garnish as they prefer but if you do like your curries with a bit more of a kick then add a diced medium red chilli, seeds in or out depending on just how hot you like it at the same point in the recipe that you add the garlic and ginger.