‘Your weeknight saviour’: RecipeTin Eats’ 20-minute Thai chicken satay curry

Chicken swimming in satay sauce.Nagi MaehashieasyTime:< 30 minsServes:4-5 as a mealThe SOS SeriesChickenDairy-freeThaiCurryMain courseQuick & easyMidweek dinnerFamily mealsThe best thing about Thai chicken satay skewers is the peanut sauce. So why it’s taken me this long to create a Thai chicken satay swimming – yes, swimming – in peanut sauce is beyond me! You’ll have this on the table in 20 minutes flat. And the most amazing thing is that it tastes almost identical to my fan-favourite Thai chicken satay skewers recipe. To save time, all I did was skip the skewering (who has time for that on a weeknight?), simmered the chicken in the peanut sauce, and added some vegetables to make the dish more complete.

500g chicken thigh fillets, cut into 2.5cm cubes

Put satay chicken ingredients in a bowl with ¼ cup of coconut milk. Mix to coat, then set aside.

Place all the peanut sauce ingredients, except water, in a separate bowl and whisk to combine. Add water and remaining coconut milk. Whisk until combined.

Heat oil in a large heavy-based frypan over high heat until very hot. Add chicken and stir for 2 minutes. Spread chicken in a single layer, leave for 30 seconds, toss, spread, and leave for another 30 seconds. Do this twice more to get some colour on the chicken.

Pour in the peanut sauce and add the beans. Reduce heat to medium and simmer for 5 minutes. Add tomatoes and simmer for a further 2 minutes or until the beans are tender-crisp and the sauce thickens.

Serve over jasmine rice with peanuts, coriander, chilli and a wedge of fresh lime.

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