Chicken & Peanut Curry (Frozen)
I am loathe to call this a satay, although satay is certainly the inspiration for this dinner. Made from scratch red curry paste is cooked with yet more herbs and spices, crushed peanuts and coconut milk. In this sauce, chicken is gently poached with veggies.
This curry has more of a kick than hum of chilli. I have found younger diners will willingly eat this when the chicken and spinach were scooped out of the sauce. A happy event for all as it means more sauce for the rest of us!
On receipt, all you need to do is reheat the curry gently. Cook some rice, stir-fry some additional veg if you so desire, and dinner is on the table.
Suitable for a low sodium version.
Ingredients: Chicken breast, coconut milk, spinach, peanuts, garlic, soy sauce, fish sauce, turmeric, tamarind puree, brown sugar, olive oil, chilli, shallot, ground and fresh coriander, ground cumin, mace, white pepper, lemongrass, galangal, lime zest, salt, shrimp paste
Low sodium version contains no soy sauce, fish sauce, salt, or shrimp paste