Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, satay curry and coconut rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut rice goes nicely with satay, and I now always make the two together to make the most of that one can of unsweetened coconut milk: a cup of it goes into the rice; the remainder goes into the marinade. A few tips: Thinly sliced chicken breasts. For a really authentic Thai experience, cook the Chicken Satay over charcoal like it's done in Thailand!
Satay Curry and coconut rice is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Satay Curry and coconut rice is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Satay Curry and coconut rice:
- Get 2 tins coconut milk
- Take 1 inch fresh ginger
- Take 2 heaped tbsp peanut butter
- Get 2 cloves garlic
- Prepare 3 tbsp soy sauce
- Make ready 400 g chicken breast
- Get 1 medium white onion
- Get Basmati rice
- Take to taste salt and pepper
- Take 1 tsp brown sugar
When browned add in your chicken breast (diced. If you like your Tofu Satay to be a bit drier then, by all means, leave the coconut milk out. I promise this tofu satay is even better than a takeaway, here's the recipe. Today it's two recipes for the price of one.
Instructions to make Satay Curry and coconut rice:
- In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended.
- Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off.
- When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes.
- In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir.
- Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes
- When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander.
I'm feelin' generous and one really needs to go with the other in order to experience the whole delicious effect. This is a super quick, simple dinner which can be whipped up in less than half an hour. This satay curry sauce is made quickly in a wok (or frying pan) and will lead to clean plates all round. According to Wikipedia, chicken satay is an Indonesian food street dish that consists of f seasoned, skewered and grilled meat served with a sauce — most commonly a combination of soy and peanut sauce. Satay is an adaptation of Indian kebabs and may use other proteins such as goat, beef, pork, fish, and even tofu.
So that is going to wrap it up with this special food satay curry and coconut rice recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
