Satay Chicken with Curried Coconut Rice and Peanut Sauce

If you love bold flavors and are a fan of a sweet + savory moment, this is the perfect dinner for you.

For the rice-

• 1 cup dry jasmine rice

• 1 can coconut milk

• 1/2 cup water

• 1/2 tbsp yellow Thai curry paste

• 1/2 tsp salt

For the chicken-

• 4 cloves garlic, grated

• 1 tsp ground ginger

• 1 tbsp tamari

• 1/2 tbsp fish sauce

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1/4 tsp salt

• 1 tbsp yellow Thai curry paste

• 1/3 cup coconut milk (from the can)

• 1-1.5lb boneless skinless chicken thighs

For the herby slaw-

• 1/2 cup shredded carrots

• 1 bunch cilantro, roughly chopped

• 1/2 cup Thai basil, roughly chopped

• 1 red bell pepper, finely chopped

• 1 tsp each: black sesame seeds and white sesame seeds

• 2 tsp rice wine vinegar

• 2 tsp honey

• 2 tsp toasted sesame oil

• 4-5 green onions, green parts only, thinly sliced

For the peanut sauce-

• 1/3 cup creamy peanut butter

• juice of one lime

• 2 tsp rice vinegar

• 2 tsp honey

• 2 tbsp tamari

• 1/2 tsp ground ginger

• 1/2 tsp yellow Thai curry paste

• 3 tsp toasted sesame oil

• Water, to thin

Method:

• Combine all chicken ingredients in a bowl, then marinate for a minimum of 30 minutes or up to overnight.

• Make your herby slaw: combine all slaw ingredients in a bowl and stir well to combine. Set in the fridge while you prepare the rest.

• Make the peanut sauce: combine all peanut sauce ingredients and whisk well to combine. Set aside.

• Make your rice: combine all rice ingredients in a pot, then bring to a gentle boil. Cover with a tight lid and immediately reduce to a simmer, and allow to cook over low heat for 15 minutes. After 15 minutes, turn off the heat (but don’t remove the lid) and allow rice to steam for another 10 minutes.

• Cook your chicken: heat a skillet over medium heat, and add some oil to coat the surface of the pan. Add your chicken thighs and allow them to cook for 6-8 minutes per side, or until they’re fully cooked through (internal temp is 165F).

• To serve: add a scoop of coconut rice to your plate, along with a couple chicken thighs, a big scoop of slaw, and a generous drizzle of the peanut sauce. I also added a side of bok choy for extra nutrients. Top with lots of roughly chopped peanuts (toast them in a saucepan for a bolder flavor) and serve immediately! Enjoy :)