Chicken satay curry

• neutral oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic↗2

  finely chopped

• ginger↗2 tsp tsp

  about a 4cm piece, grated

• mild or medium curry powder2 tbsp tbsp
• ground turmeric↗2 tsp tsp
• skinless, boneless chicken thighs500g g

  cut into bite-sized pieces

• coconut milk400ml ml
• unsweetened peanut cream↗8 tbsp tbsp
• sriracha↗2 tbsp tbsp
• fish sauce↗2 tsp tsp
• granulated sugar↗1 tbsp tbsp
• lemongrass stalk1
• green beans↗150g g

  cut in half

• red pepper↗1

  thinly sliced

• солоні або смажені арахіси50g

  грубо порублені

• свіжі листя коріандру↗
• відварений рис
• часточки лайма

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat. Sauté the onion with a pinch of salt for about 5 minutes until it begins to soften. Add the garlic and ginger and fry for another 2 minutes. Add the curry powder and turmeric, quickly fry for another minute‑two. Add the chicken to the pan, coating it in the spiced onion mixture, and cook for 3‑4 minutes until it firms up.

2. 2

   Pour the coconut milk and 200 ml water into the pan, add the unsweetened peanut cream, sriracha, fish sauce and sugar. Stir. Remove the outer woody leaves of the lemongrass and crush them with the back of a pestle. Cut the stalk in half and add it to the curry. Bring to a gentle boil and simmer for 10 minutes until the sauce thickens and the chicken is cooked.

3. 3

   Add the green beans and red pepper, simmer for another 4‑5 minutes until tender. Taste and, if needed, add more sugar, fish sauce or salt. Before serving, remove the lemongrass.

4. 4

   Stir in most of the peanuts, then sprinkle with fresh coriander and the remaining peanuts. Serve with rice and lime wedges, which can be squeezed before eating.