You need this ‘5-ingredients satay chicken stir-fry’ recipe in your weeknight repertoire! It is very flavourful and takes under 30 minutes from start to finish. Perfect for those nights when you contemplate getting a take-out.
As much as I enjoy cooking at home, meal preparation after work can be a real struggle! There were days when all I want to do after work is to lay on a couch in my pajamas watching Netflix and getting take-out.
Who else feels the same way?
Maybe this is not the type of confession I should make to you after all I am writing a food blog on fuss free cooking?
Don’t get me wrong, I don’t have anything against getting take-out. I choose to see take-out as a treat instead of a necessity.
In this moment of “weakness”, ready made paste and sauces seemed like a rosy option from reaching for the takeaway menu.
As a continuation of my last post which was on how to make your own satay paste with only 3 ingredients, this post is to show you how I put the satay paste into good use. It has been quite a hit in my household for it makes my weeknight stir-fry looks like a million bucks (in my head anyway) and my beloved has finished every last drop of sauce on his plate!
- 1 small brown onion, chopped
- 500g /18oz chicken thigh fillets, cut into bite size
- 2 - 3 Tbsps satay paste - to taste
- 1 red capsicum (about 200g/7oz), deseeded and cut into bite size pieces
- 1/4 cup coconut milk
- Coriander, chopped
- Fresh chill, thinly sliced
- Lime wedges
- In a 26cm (10-inched) non-stick pan, add cooking oil. When the oil is hot, add chopped brown onion and cook until slightly brown on the edges and translucent.
- Add chicken pieces and stir to mix with the onion. Brown chicken on both sides over medium heat.
- Turn the heat to low and add satay paste. Stir to mix with the chicken mixture for about 10 seconds.
- Add capsicum and stir to mix with the pan mixture. Cook for a further 10 seconds.
- Stir in the coconut milk and cook over low-medium heat until the sauce is bubbling and thickened. Check for taste. Add salt if required.
- It is optional but you can garnish with chopped coriander, fresh chilli and/or lime wedges just before serving. Serve immediately with rice.
Christina Chamberlin says
Thank you for the inspiration! Yes, inspiration because I doubled the meat & then realized that I only had half of the red curry paste for a single. Luckily my pantry is stocked with plenty of “what nots” to use in a pinch. Dinner was a sucess!
Thank you so much for your feedback. I am happy to hear that you enjoy the recipe! x Emily
I don’t have a blender or food processor to make the satay paste you used. what quantities would I use for this recipe of the red curry paste, peanut butter and sugar (without making the paste first)
Thank you for your interest in the recipe. I’ll say about 2 Tbsps of red curry paste and 2 Tbsps peanut butter. Mix them really well together in a bowl. Add oil or water (if you want to be healthy) to help with the mixing if needed.
I hope this helps, Sharon!
Thanks! will give it a try
I’ve made this twice now, the first time it turned out too hot for me, that thai red curry paste really packs a punch! I made it again tonight with less of the red curry paste and it was delicious! I’m definitely adding this on to my regular recipes. BTW, I have tried so many recipes before this for a chicken satay curry style meal and this is the best one by far!! so many disappointments in the past and now I’ve found a recipe that really hits the mark. thanks for posting it!
Thank you for trying my recipe and like it enough to try it twice! I also appreciate the time you took to leave me such a wonderful feedback. Your comment has really brightened my otherwise gloomy and rainy day in Melbourne. 🙂 x Emily