One Pot Satay Curry

with Chicken and Sweet Potato
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cals 957 · Prot 60 · Carbs 66 · Fat 52
Low-Carb
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30 min
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Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cals 957 · Prot 60 · Carbs 66 · Fat 52
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sweet potatoes
400 Grams
White onion
1 Piece
Ginger
30 Grams
Garlic paste
10 Grams
Red curry paste
20 Grams
Water
120 ML
Soy sauce
20 ML
Peanut butter
30 Grams
Coconut milk
200 ML
Lime leaves
3 Piece
Lime
2 Piece
Spring onion
40 Grams
Large red chilli
1 Piece
Unsalted peanuts
40 Grams
Honey
15 Grams

Tips for fussy eaters

Serve with white rice!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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).
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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.
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4 Prep garnishes

Meanwhile, slice the lime into wedges. Finely slice the spring onion and red chilli. Roughly chop the peanuts.
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5 Add chicken

Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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