Satay Chicken

Prep Time
Cook Time
Ready In

"Now this might not be a match your usual satay chicken recipe , but it is quick, easy and beats any take away. Such an easy recipe to make after a hard day at work, out on the table being enjoyed in no time! Served with steamed rice or a cucumber salad, this will match any take away. Note: One family member does not like mint the other coriander, I think this would go so well with either/or both added."

Original recipe yields 3-4 servings


  • Serving Size: 1 (243.7 g)
  • Calories 469.8
  • Total Fat - 23.9 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 184.1 mg
  • Sodium - 200.9 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.8 g
  • Protein - 56 g
  • Calcium - 102.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute.

Step 2

Add the cubed chicken and cook to seal also stirring to evenly cook.

Step 3

When chicken is sealed add the peanut butter and mix through.

Step 4

When the peanut butter is mixed thoroughly, add the cream & stir to combine. Reduce the heat and simmer until the chicken is cooked, about 4 minutes.

Step 5

Serve with rice or a cucumber salad.

Tips & Variations

No special items needed.



Very tasty and extremely quick and easy. Like Pat, I used boneless thigh instead of breast. Served with soba noodles.

review by:
(10 Mar 2018)


I used 2 thigh fillets and made half a recipe and ended up with a serving left over which I look forward to having for lunch today. The only change I would like to try in this recipe is to replace the cream with coconut cream or milk but as is it is very enjoyable with good flavours. Thank you Tisme made for Alphabet Soup tag game.

review by:
(19 Apr 2017)