This chicken satay curry has a silky sauce made with coconut cream and kaffir lime leaves. Serve with kale and brown rice and a sprinkle of roasted peanuts for a wonderfully satisfying bowlful.
Prep Time
35 min
Cuisine
Indonesian
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
1 smooth peanut butter pot (26g)<span class="strong">†</span>
50g solid coconut cream
250g British diced chicken thigh
Typical Values
per 100g
per serving
Energy
842 kJ 201 kcal
3301 kJ 790 kcal
Fat of which saturates
9.8 g 5.1 g
38.4 g 20 g
Carbohydrate of which sugars
15.7 g 2.3 g
61.6 g 9.2 g
Fibre
2.9 g
11.5 g
Protein
11.4 g
44.6 g
Salt
1.02 g
4.01 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, peanut, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
2
Boil half a kettle
Peel and finely chop the brown onion[s]
3
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a large drizzle of vegetable oil over a medium-low heat
Once hot, add the chopped onion and curry powder and cook for 6-7 min or until softened
4
Meanwhile, dissolve the Knorr chickenstock cube[s], coconut cream and peanut butter in 350ml [650ml]boiled water – this is your peanut stock
Peel and finely chop (or grate) the garlic
5
Once the onion is softened, add the diced chicken and garlic to the pan and cook for 3 min or until starting to brown
6
Once lightly browned, add the peanut stock, soy sauce, kaffir lime leaves and 1 tsp [2 tsp]sugar
Cover and cook for 10-12 min or until the chicken is cooked through (no pink meat!)
7
Once the rice is tender, add the shreddedkale to the pot and cook for 3-4 min further
Once done, drain and return it to the pot and keep covered until serving – this is your brown rice & kale
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
