This chicken satay curry has a silky rich sauce made with coconut cream and fragrant kaffir lime leaves. Sprinkle over roasted peanuts and serve with kale and brown rice for a wonderfully satisfying bowlful.
Prep Time
35 min
Cuisine
Indonesian
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1 smooth peanut butter pot (26g)<span class="strong">†</span>
50g solid coconut cream
Typical Values
per 100g
per serving
Energy
881 kJ 211 kcal
3761 kJ 899 kcal
Fat of which saturates
11.2 g 5.3 g
48 g 22.6 g
Carbohydrate of which sugars
15.3 g 2.1 g
65.1 g 9 g
Fibre
2.8 g
11.9 g
Protein
11.8 g
50.2 g
Salt
0.91 g
3.9 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 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 chicken & nut stock
Peel and finely chop (or grate) the garlic
Chop the chicken thighs into bite-sized pieces
5
Once the onion is softened, add the chopped chicken and garlic to the pan and cook for 3 min or until starting to brown
6
Once lightly browned, add the chicken & nut 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 kale 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 kale rice
8
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