Ok technically this is a recipe for Satay sauce. But it was so good that I ended up just pouring it onto my rice alone and finishing it all that way. I made chicken skewers to go with it, but honestly they didn’t need to be there. So I’m calling this a peanut satay curry. It’s a one-pot flavor blast that takes literally less than 10 minutes to make. It’s creamy and thick and glossy and fatty and crunchy and salty and sweet and spicy and everything you could really want on your dinner plate. Just combine the ingredients, cook, serve!
Butter Count: It’s peanut butter
INGREDIENTS:
300g full fat coconut milk
2 Tbsp red curry paste
3/4 cup smooth peanut butter
1/4 cup sugar
2 tsp dark soy sauce
1 Tbsp ginger, peeled and minced
1 tsp salt
2 Tbsp apple cider vinegar
3/4 cup water
2 Tbsp roasted peanuts, finely chopped
Rice for serving
Lime for serving
INSTRUCTIONS:
Combine all the ingredients in a pot over medium-low heat. Bring to a simmer, and cook about 10 minutes, stirring frequently but not constantly, until the desired consistency.
Serve over rice! Season to taste with lime.
NOTE: Any protein could be added. Cook cubed chicken thigh or tofu tossed in 1 Tbsp curry powder, 2 tsp red curry paste, 1 tsp sugar, and 1 tsp cider vinegar over high heat until browned on all sides, and you’ll have the perfect accompaniment to this curry.