An incredibly tasty curry made from tender chicken thighs, broccoli and carrot cooked in a homemade satay sauce made with peanut butter, yellow curry paste and coconut cream. This flavoursome meal is ready in less than 30 minutes.
I have to say, I impressed myself with this recipe! I thought the combination of flavours would be good, but it turns out they were sensational!
This Chicken Satay Yellow Curry is made with yellow curry paste - the mildest of curry flavours. Combined with peanut butter to make a creamy satay sauce this meal is so tasty. If you're looking for a vegetarian satay meal, check out my Satay Tofu Noodle Bowl too. Or for another delicious chicken curry, click through to my Chicken Thai Green Curry.
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Ingredient notes:
- Peanut butter: This is my peanut butter hack: 2 peanut butters in the pantry. One fancy peanut butter for my toast. Another more affordable peanut butter for the kids and cooking. Am I alone in doing this?
- Yellow curry paste: This is one of the more mild curry pastes. For that reason, it's a great option for family meals with fussy kids.
- Veggies: It was seasonal broccoli and carrots for me this time. You could swap out for spinach, beans, mushrooms, cauliflower etc if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut each chicken thigh into 3 pieces, coat in 1 teaspoon of the sesame oil and season well with salt and pepper.
Add the red onion and the rest of the sesame oil to a large frying pan and sauté for a few minutes. Add the chicken pieces and brown for a few minutes on each side.
Make a gap in the centre of the pan then add the garlic, curry paste, peanut butter, brown sugar and coconut cream. Stir to combine with the chicken and onions. Cook for a few minutes until it starts to thicken up, then add the water.
Chop the broccoli into small thin pieces. Use the peeler to make thin ribbons of the carrots. Add both to the pan and stir to combine. Cover with the lid and simmer for 5 minutes or until the broccoli is tender and the chicken is cooked through. Season to taste.
Serve on top of steamed rice with fresh coriander, chilli and lime wedges.
For another amazing satay recipe, why not give my Satay Sausage Rice Bowls a go?
Recipe FAQs:
Yellow curry paste is the mildest of curry flavours. It is usually made from cumin, coriander, lemongrass, ginger and yellow chilli. When cooking for children, or those who don't like spicy food, yellow curries offer a mild introduction.
Yes it is! Always check the labels of your spices and processed foods to double check. But the ingredients I have used above are all gluten free.
Storage:
Store any chicken satay curry leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on a stovetop until piping hot.
This curry can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Related Recipes:
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Chicken Satay Yellow Curry
Tender chicken thighs and broccoli cooked in a homemade satay, yellow curry sauce.
Ingredients
- 500g boneless chicken thighs
- 2 tsp sesame oil
- 1 red onion, sliced
- 2 cloves garlic, chopped
- 2 Tbsp yellow curry paste
- 40g crunchy peanut butter
- 1 Tbsp brown sugar
- 1 can coconut cream, 400ml
- ¼ cup water
- 1 head broccoli
- 2 carrots, peeled
To serve
- Steamed rice
- Coriander
- Fresh chilli
- Lime wedges
Instructions
- Cut each chicken thigh into 3 pieces, coat in 1 teaspoon of the sesame oil and season well with salt and pepper.
- Add the red onion and the rest of the sesame oil to a large frying pan and sauté for a few minutes. Add the chicken pieces and brown for a few minutes on each side.
- Make a gap in the centre of the pan then add the garlic, curry paste, peanut butter, brown sugar and coconut cream. Stir to combine with the chicken and onions. Cook for a few minutes until it starts to thicken up, then add the water.
- Chop the broccoli into small thin pieces. Use the peeler to make thin ribbons of the carrots. Add both to the pan and stir to combine. Cover with the lid and simmer for 5 minutes or until the broccoli is tender and the chicken is cooked through. Season to taste.
- Serve on top of steamed rice with fresh coriander, chilli and lime wedges.
Notes
- Feel free to add your favourite vegetables
- Coconut cream can be substituted for coconut milk if you prefer
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 900Total Fat: 54gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 185mgSodium: 1345mgCarbohydrates: 106gFiber: 7gSugar: 74gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jasmine says
Hi VJ, just want to say this was so delicious!! Thanks for the recipe
VJ cooks says
Thank you 🙂
Dani says
Could this be done in the slow cooker after frying of the chicken and onion ?
VJ cooks says
This is a super quick meal to make on the stove top, I think the slow cooker could overcook the veggies. I do have a different recipe for a Slow Cooker Satay Curry though.
Sue says
Thank you that was delicious whole family loved (and we normally don't eat curry! )
Made extra and froze it and was wonderful to be able to share with friends affected by our devastating flood here in the Bay
Thank you!
VJ cooks says
I love this so much, what an amazing friend you are. Yes, yellow curry is the most mild variety, a great introduction. Happy cooking 🙂
Sheree says
This was delicious and whole family loved it! I need to buy your book for sure!
VJ cooks says
Thank you!
N says
Can this be made with beef not chicken? Would you need to change anything else?
VJ cooks says
I haven't tried that sorry. Let me know how you go!
Wendy says
Made this several times and absolutely love this. A keeper recipe for me. Thank you.
VJ cooks says
That's awesome, thank you for the feedback 🙂
Alex says
So, so, so yum! We didn't have any brocoli so subbed in some potato and beans and it worked well. Thanks so much for sharing this recipe! 🙂
VJ cooks says
Good work! I'm all about using the vegetables you have to hand! I love this recipe too.
Alex says
This was so delicious! We subbed beans and potato for the brocoli and it worked great! Thanks so much for sharing! 🙂
Sarah Lisner says
Hi VJ, this looks delicious, would it work ok with chopped up chicken breasts instead of chicken thighs which are often quite expensive. I love your recipes by the way
VJ cooks says
Hi Sarah, yes that would be fine 🙂
Manu says
This was such a hit in our family!! So yum!!! We LOVE this recipe. Just bought your book too 🙂
VJ cooks says
Thank you, Manu! That makes me so happy to hear! Thank you for the support 🙂
Kathy says
I made this curry for the first time last night and it was so easy. Hubby and I both loved it and it will be on our menu regularly in the future. Thank you Vanya.
VJ cooks says
That's awesome, thank you for the feedback!