Easiest Way to Cook Perfect Satay Curry and coconut rice

Satay Curry and coconut rice. One cup of the unsweetened coconut milk goes with the rice; the remainder goes into the marinade. On the left: coconut rice ready to go. One the right: Thai satay marinade ready to go.

Set aside two tablespoons of this mixture for the green beans. Heat the olive oil and butter in a large pot over medium heat. In my more "serious" Chicken Satay Curry recipe, I insist on using both peanuts and fresh lemongrass. You can cook Satay Curry and coconut rice using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Satay Curry and coconut rice

1. Prepare 2 tins of coconut milk.
2. You need 1 inch of fresh ginger.
3. Prepare 2 heaped tbsp of peanut butter.
4. Prepare 2 cloves of garlic.
5. Prepare 3 tbsp of soy sauce.
6. It's 400 g of chicken breast.
7. It's 1 of medium white onion.
8. You need of Basmati rice.
9. It's to taste of salt and pepper.
10. It's 1 tsp of brown sugar.

It has more steps and uses more equipment than this recipe and it is definitely worth the effort. But in my world, stir fries should be fast and easy to make. So I made this Chinese Satay Chicken Stir Fry straight forward. Any orders made after hours of operation will be ready the following day.

Satay Curry and coconut rice instructions

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..

Asian Fresh bakery and drinks are available for purchase at time of pickup. Heat the oil in a deep frypan over medium heat. Add the onion, garlic, and mushrooms. Cook until the onion starts to go translucent. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over.