One Pot Satay Curry
with Chicken and Sweet Potato
Instructions
1 Fry chicken
Chop the chicken breast into bite-size pieces. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 5 min or until browned all over. Transfer the chicken to a plate. Reserve the pan.
2 Prep
Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the onion. Peel and finely grate the ginger (tip: use a spoon to peel the ginger).
3 Simmer
Add the onion to the reserved pan and fry over a medium-low heat for 5-7 min until softened. Once softened, add the garlic paste, red curry paste (spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measured water, soy sauce, peanut butter, coconut milk and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.
4 Prep garnishes
Meanwhile, slice the lime into wedges. Finely slice the spring onion and red chilli. Roughly chop the peanuts.
5 Add chicken
Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min.
6 Serve
Remove the curry from the heat and add the juice of the lime and the honey. Serve in bowls and garnish with the chopped peanuts, red chilli (spicy!) and spring onion.
Tips for fussy eaters
Serve with white rice!
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cooking Time: 30 min
Cals 957 · Prot 60 · Carbs 66 · Fat 52
Dairy-Free
Ingredients
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cooking Time: 30 min
Cals 957 · Prot 60 · Carbs 66 · Fat 52
Dairy-Free
Instructions
1 Fry chicken
Chop the chicken breast into bite-size pieces. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 5 min or until browned all over. Transfer the chicken to a plate. Reserve the pan.
2 Prep
Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the onion. Peel and finely grate the ginger (tip: use a spoon to peel the ginger).
3 Simmer
Add the onion to the reserved pan and fry over a medium-low heat for 5-7 min until softened. Once softened, add the garlic paste, red curry paste (spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measured water, soy sauce, peanut butter, coconut milk and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.
4 Prep garnishes
Meanwhile, slice the lime into wedges. Finely slice the spring onion and red chilli. Roughly chop the peanuts.
5 Add chicken
Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min.
6 Serve
Remove the curry from the heat and add the juice of the lime and the honey. Serve in bowls and garnish with the chopped peanuts, red chilli (spicy!) and spring onion.
Tips for fussy eaters
Serve with white rice!
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
Ingredients
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