Satay Curry and coconut rice
Satay Curry and coconut rice

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, satay curry and coconut rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Satay Curry and coconut rice is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Satay Curry and coconut rice is something which I have loved my whole life. They’re nice and they look wonderful.

Open the can of coconut milk and stir it well. Stir in the brown sugar, fish sauce, soy sauce, turmeric, and curry powder. Satay Curry and coconut rice Quick and easy satay curry recipe. Red Curry Chicken Satay Once the rice has settled, using a fork or chopsticks to flake.

To get started with this particular recipe, we must prepare a few ingredients. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Satay Curry and coconut rice:
  1. Prepare 2 tins coconut milk
  2. Prepare 1 inch fresh ginger
  3. Prepare 2 heaped tbsp peanut butter
  4. Get 2 cloves garlic
  5. Make ready 3 tbsp soy sauce
  6. Prepare 400 g chicken breast
  7. Get 1 medium white onion
  8. Make ready Basmati rice
  9. Take to taste salt and pepper
  10. Get 1 tsp brown sugar

Add coconut milk and bring to a simmer. Add spinach leaves and peas and cook another minute. Prepare rice according to packet instructions. Instructions FOR THE SATAY: Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined.

Steps to make Satay Curry and coconut rice:
  1. In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended.
  2. Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off.
  3. When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes.
  4. In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir.
  5. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes
  6. When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander.

Prepare rice according to packet instructions. Instructions FOR THE SATAY: Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined. Cover and refrigerate for two hours before skewering. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Drain the chicken from the marinade, discarding the marinade.

So that’s going to wrap this up with this special food satay curry and coconut rice recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!