My thai satay chicken

 Hi! 

Probably not authentic but it tastes really amazing even though it doesnt photograph that well. I havent used much paste or fish sauce as was keeping salt content low enough for my baby to eat (he loved it!) but honestly it doesn’t need more. Full of flavour and delicious. 

Serves 2 and a greedy baby but can easily be doubled.


You will need:

Paste:

  • 3 garlic cloves
  • thumb sized piece of ginger
  • 1 tsp red thai curry paste
  • 1 tsp fish sauce
  • 1 lime (juice and zest)
  • 1 tsp ground white pepper
  • half block of creamed coconut
  • very low salt vegetable stock cube (if not cooking for a baby just use normal)
  • 1/2 a white onion 
  • 1 heaped tsp peanut butter
  • stalks from bunch (fist sized) of coriander
  • 4 chicken thighs (skin on)
  • 200mls water
  • 1/2 green pepper
  • 1/2 red pepper
  • 3 spring onions
  • handful green beans
  • coriander leaves from above bunch
  • couple handfuls spinach leaves

Firsty put a wok on to heat with a good glug of rapeseed oil, don’t be stingy, enough to cover the base of the wok. Then start frying the chicken thighs skin side down.
Then put the paste ingredients in a mini chopper/blender and whiz up.


Slice peppers into thin strips and the white of the spring onion into inch long thin strips (like you get with peking duck pancakes, mmm) then the green on the spring onion into rounds. Top and tail the green beans. 


When the chicken has been frying for 10 minutes remove the wok from the heat and add paste, coat and return to heat. (It will spit if you dont remove from heat)  Cook this for another few minutes stirring occasionaly to stop it sticking and then pour in the water. Let it bubble away for 10 more minutes before adding the sliced peppers, green beans and spring onions.


Simmer for 15 minutes adding more water if sticking (you dont want it too runny though) and then remove chicken from wok and take the meat from the bones before returning. Chop up the spinach leaves and coriander leaves a bit and mix into dish, reserving a bit of coriander for after.


Serve with rice when all chicken is fully cooked and sprinkle with remaining coriander. Hope you enjoy😀

Published by Jodie

I love creating new recipes and twists on classics. I hope you enjoy my recipes.

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