Curry-Peanut Chicken Satay
with Coconut Rice and Marinated Cucumber-Carrot Salad- Peanuts
- Wheat
- Sulphites
- Soy
- Mustard
- Fish
- Milk
- Mustard
- Sesame
- Wheat
- Egg
- May contain traces of allergens
- Soy
- Sulphites
- Peanuts
- Tree nuts
- Crustaceans
Ingredients: Chicken breasts • Coconut milk (coconut extract, water) • Jasmine rice • Cucumber • Lime • Carrot • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Coconut Milk
1 unit(s)
Lime
2 unit(s)
Peanut Butter
(Contains: Peanuts)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
2 unit(s)
Mini Cucumber
56 g
Carrot, julienned
Not included in your delivery
1.25 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 cup (1 1/4 cups) water, 1/2 cup (1 cup) coconut milk and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut cucumbers into 1/4-inch rounds.
- Zest, then juice lime.
- To a medium bowl, add half the soy sauce, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil, then whisk to combine.
- To the bowl, add cucumbers and carrots, then toss to combine. Season with salt and pepper. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat chicken with half of the red curry paste, then sprinkle over half of the Indian Spice Mix. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet.
- Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Meanwhile, heat a small pot over medium-low.
- When the pot is hot, add peanut butter, remaining red curry paste, remaining coconut milk, remaining Indian Spice Mix and 1/2 tsp (1 tsp) sugar. Cook for 2-3 min, whisking constantly, until peanut butter melts and is well combined.
- Remove from heat.
- Add as much remaining soy sauce and remaining lime juice as you like. (TIP: If you want a more flavourful sauce, add it all!)
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice chicken.
- Divide coconut rice between bowls. Top with chicken.
- Drizzle peanut satay sauce over top.
- Serve cucumber salad alongside.
