Chicken Satay Yellow Curry

A favouritE RECIPE from our GO DIET FREE program. A high-protein, wholefood + strength program designed specifically for womens WEIGTH LOSS.

Rich, comforting, and full of flavour… yet quick enough for a busy weeknight.

It’s the kind of meal that proves healthy eating doesn’t need to feel restrictive.

Chicken Satay Yellow Curry

Serves 4

Ingredients

• 650 grams Chicken Thighs (skinless)

• 2 tsps Sesame Oil

• 1 cup Red Onion (sliced)

• 2 Garlic (clove, chopped)

• 2 tbsps Yellow Curry Paste

• 1/3 cup All Natural Peanut Butter

• 1 tbsp Brown Sugar (or coconut sugar)

• 1 cup Coconut Cream

• ¼ cup Water

• 1 cup Broccoli or Cauliflower

• 2 Carrots (peeled)

• ½ cup Coriander (chopped)

• ½ Thai Chili (finely diced, to taste)

• 1 Lime (wedges)
  

DIRECTIONS

1. Cut each chicken thigh into 3 pieces, coat in 1 teaspoon of the sesame oil and season well with salt and pepper. 

2. Add the red onion and the remaining sesame oil to a pan and sauté for a few minutes. Add the chicken pieces and brown for 1-2 minutes on each side. 

3. Add the garlic, curry paste, peanut butter, brown sugar and coconut cream. Stir to combine. Cook for a few minutes until it starts to thicken up, then add the water. 

4. Chop the broccoli into small pieces. Use a peeler to make thin ribbons of the carrots. Add vegetables to the pan and stir to combine. Cover and simmer for 5 minutes or until the broccoli is tender and the chicken is cooked through. Season to taste. 

5. Serve garnished with fresh coriander, chilli and lime wedge.