Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken meatball satay curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry form. This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning (Use leftover paste for Thai recipes like Thai Meatballs, Red Thai Curry, Poached.
Chicken Meatball Satay Curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Meatball Satay Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken meatball satay curry using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Meatball Satay Curry:
- Prepare For the meatballs:
- Get 400 g chicken or turkey mince
- Make ready small handful of shredded fresh coriander
- Get 1 teaspoon oregano
- Make ready 1/2 red onion finely diced
- Get 1 garlic clove minced
- Make ready salt and pepper for seasoning
- Prepare For the satay sauce:
- Prepare 1 tablespoon olive oil
- Prepare 1 onion diced
- Make ready 1 red pepper diced
- Prepare 10 green beans sliced into chunks
- Prepare 2 chicken breast cubed
- Take 1 tablespoon Thai red curry paste
- Get 1 tablespoon peanut butter
- Prepare 200 ml coconut milk
- Make ready 2 teaspoons lime juice
- Prepare salt and pepper for seasoning
The sweet, pungent marinade for these chicken satays includes fish sauce, lemongrass, sugar, lime, and turmeric, which embeds the chicken with flavor even after a relatively short soak of only an hour. On the grill, in order to maintain juiciness, a careful eye must be kept to ensure the chicken is pulled. This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! Add curry paste mixture and stir to combine.
Instructions to make Chicken Meatball Satay Curry:
- Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil - In a large bowl combine all the meatball ingredients - Shape into 8 meatballs and place on the baking sheet - Bake in the centre of the oven for 20 minutes
- Heat the olive oil in a large shallow pan over a medium to high heat - Add in the onion, pepper and green beans - Stir fry for another 3 minutes - Stir in the peanut butter and curry paste - Cook for 1 minute
- Pour in the coconut milk and lime juice - Season with salt and pepper - Simmer for 10 minutes
- Stir in the cooked chicken meatballs - Serve the curry with basmati rice
Malaysian Chicken Satay With Boned Chicken Thigh, Onion, Salt, Brown Sugar, Coriander Powder, Turmeric Powder, Cumin Powder, Sweet Paprika, Chili Powder, Curry Powder, Sesame Oil, Shallots, Garlic, Lemongrass, Dried Red Chili, Turmeric Powder, Ginger, Galangal, Unsalted Roasted Peanuts. This Thai chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice! Imagine a cross between a Thai red curry and a chicken satay curry - with hidden veggies - and you get the idea. These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
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