I won’t lie, when I last made my Spicy Thai Satay Chicken was on Sunday when very hungover after a very very late night (or early morning some might say). It’s enough to replenish you after a long day or crazy night out, but not too much that it’s stressful to cook when a bit tired.
The recipe is dead easy to follow and if you’re veggie I suggest making it with Tofu or Quorn pieces. Don’t add veg directly to the satay sauce as it stops it from thickening as well. This is why I add my veggies to the noodles.
- Coconut oil
- 400g Chicken
- 1 tbsp Thai red paste
- 2-3 tbsp Peanut butter
- 1 tsp Palm sugar (or honey if you don't have)
- 1 tbsp Soy sauce
- 400ml Low fat coconut milk
- 1 Courgette, sliced
- 1 Green pepper, sliced
- 1 Red onion, thinly sliced
- 2 Nests of egg noodles, cooked
- Cook the chicken in the coconut oil, at this point prep your veg.
- Add the thai curry paste and peanut butter to the chicken, cook for 2-3 minutes until fragrant.
- Add the palm sugar and soy sauce, cook for a 2-3 minutes again. Then add the coconut milk, stir thoroughly and turn heat down to a simmer. Leave to simmer stirring occasionally whilst cooking the noodles.
- Start by softening the veg for 5-10 minutes in the pan with some coconut oil.
- Cook the noodles on the side. Once the noodles are cooked, drain then make sure dry thoroughly and add into the veg pan. Cook for a few minutes.
- Serve by pouring lashings of the sauce and some of the chicken over a portion of the noodles.
Are you a Thai food fan? Have you made Spicy Thai Satay Chicken before? Would you give this a go? Let me know the comments,
P.S. If you don’t want a Spicy Thai Satay Sauce, check out my other Satay Recipe.