Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:20
Ingredients
- 15ml - oil
- 4 - chicken breasts, cut into strips
- 5ml - red curry paste
- 1bunch - spring onions, chopped
- 100g - mangetout, julienned
- 100g - baby mealies, sliced in half lengthwise
- 30ml - crunchy peanut butter
- 30ml - soy sauce
- 5ml - fish sauce
- 5ml - brown sugar
- 1 - tin coconut milk
- - fresh coriander and cooked rice
Method
Delicious chicken satay – and it only takes 10 minutes to make!
Heat a wok or frying pan on high heat, then add the oil followed by the chicken, curry paste and spring onions. Stir-fry for 2-3 minutes until the chicken strips are golden brown. Then add the mangetouts and mealies, along with the peanut butter, soy and fish sauce, and sugar, and stir-fry for another minute.
Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.
Text and image: Home magazine
Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.
Text and image: Home magazine
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