Thai Chicken Satay


  • 5 fillets of chicken
  • 1 onion
  • 5 cloves of garlic
  • 2 bell peppers
  • 1 handful of mange tout
  • Thai curry paste
  • Peanut butter
  • Soy sauce
  • Brown Sugar
  • 1 inch of ginger

Prep Time: 15 mins

Cook Time: 30 mins


Dice the chicken into 1 inch cubes. Throw into a hot pot with the some oil, the 5 chopped cloves of garlic, the ginger. When the chicken begins to brown, add in your cut onions.

When the chicken is browned, stir in 2 cans of coconut milk, 4 tbsp of peanut butter (or as much as desired), 2 tbsp of brown sugar, 1 tbsp of curry paste, 2 tbsp of soy. Bring the coconut milk to begin to boil before turning temperature to a medium heat – then add your bell peppers. After 10 minutes or so, add in your mange tout. Continue to cook until they turn soft. It’s now ready to serve.


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