Thai Chicken Satay Yellow Curry
Recipe by Michael Weldon
Ingredients:
- 3 tbsp AYAM™ Yellow Curry Paste
- 2 tsp AYAM™ Fish Sauce
- 270ml AYAM™ Coconut Cream
- 250ml AYAM™ Satay Sauce
- 2 tbsp neautral cooking oil
- 1 onion, sliced
- 3 cloves garlic, chopped
- 1 tsp brown sugar
- 100ml water
- 750g boneless chicken thighs
- 1 capsicum, sliced
- 200g green beans, halved
- 1 tsp lemon
To Serve:
- Steamed rice
- Fresh coriander
- Fresh chilli
- Lime wedges
- Salted roasted peanuts
Method:
- Heat the oil in a large frying pan over a medium heat. Saute the onion until softened, then add the garlic and yellow curry paste.
- Cook for a few seconds, then add the brown sugar, fish sauce, satay sauce, and coconut cream.
- Cook for 3-4 minutes, then stir in the water.
- Cut the chicken into bite-sized pieces and add to the pan with the capsicum and green beans.
- Bring to a simmer and cook for 25 minutes.
- Add the lemon juice and check the seasoning.
- Serve the curry with steamed rice and garnish with fresh coriander and chilli, salted roasted peanuts, and lime wedges.
Tips: Substitute prawns for chicken, tofu, or extra vegetables.








