Creamy, nutty, and gently spiced chicken satay curry made in one pan with coconut milk, peanut butter, and bright lime. Halal-friendly and weeknight fast—perfect over rice or noodles.
500gboneless, skinless chicken thighs or breasts, chopped
1tbspvegetable oil
1onion, chopped
3clovesgarlic, minced
1tbspfresh ginger, grated
2tbspred curry paste
2tbsppeanut butter (smooth or crunchy)
400mlcoconut milk (shake can before opening)
240mlchicken broth or water
1tbsphalal fish sauce (or low-sodium soy/tamari)
2tspbrown sugar (or honey)
1red bell pepper, thinly sliced
1lime, juiced
salt and chili flakes, to taste
fresh cilantro or Thai basil, for garnish
2tbsproasted peanuts, crushed (optional garnish)
Instructions
Heat oil in a large skillet over medium heat. Add chopped onion and cook 3–4 minutes until soft and translucent.
Stir in garlic and grated ginger; cook 30–60 seconds until fragrant (do not brown).
Add red curry paste and peanut butter; cook 1 minute, stirring, to bloom flavors.
Add chopped chicken and toss to coat. Cook 3–4 minutes until lightly browned.
Pour in coconut milk and broth (or water). Stir until smooth and bring to a gentle simmer.
Add halal fish sauce (or soy/tamari), brown sugar, and sliced red bell pepper. Simmer 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
Remove from heat. Stir in fresh lime juice, then taste and adjust salt, heat, or sweetness as desired.
Serve over steamed jasmine rice or noodles. Garnish with crushed peanuts and fresh cilantro or Thai basil.