One Pot Satay Curry

Name: One Pot Satay Curry with Chicken and Sweet Potato
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 400 Grams of Sweet potatoes; 1 Piece of White onion; 30 Grams of Ginger; 10 Grams of Garlic paste; 20 Grams of Red curry paste; 120 ML of Water; 20 ML of Soy sauce; 30 Grams of Peanut butter; 200 ML of Coconut milk; 3 Piece of Lime leaves; 2 Piece of Lime; 40 Grams of Spring onion; 1 Piece of Large red chilli; 40 Grams of Unsalted peanuts; 15 Grams of Honey

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?

809 Reviews

Cals 896 · Prot 64 · Carbs 78 · Fat 38

Low Carb

30 min

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?

809 Reviews

Cals 896 · Prot 64 · Carbs 78 · Fat 38

Low Carb

Ingredients

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 7*

20 Grams

Water

120 ML

Soy sauce 9*10*11*

20 ML

Peanut butter 1*9*

30 Grams

Coconut milk

200 ML

Lime leaves

3 Piece

Lime

2 Piece

Spring onion

40 Grams

Large red chilli

1 Piece

Unsalted peanuts 1*

40 Grams

Honey

15 Grams

Allergens

*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3750 / 896
Fats (g)	37.9
of which saturated (g)	13.6
Carbohydrates (g)	78
of which sugars (g)	24.3
Fibers (g)	16.5
Proteins (g)	64.4
Salt (g)	7.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

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.

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