Thai Chicken Satay Rice Bowl
THIS WAS DELICIOUS. If you like Thai flavours, this one is for you! The recipe is from a book i’ve had for a good few years - Skinny Weeks & Weekend Feasts by Gizzi Erskine. I hadn’t made anything from it for a while but spotted this in there and thought I’d give it a go and it was so worth it! Although there are quite a lot of elements, it’s actually pretty simple to make. if you’re veggie, you could sub the chicken thighs for Tofu.
I didn’t have any Thai Curry paste so I improvised and made my own Thai flavouring which I will note below too in case you don’t have any either!
Let me know if you try it by tagging me on Instagram @sarahcavenfitness
Ingredients (serves 2):
4 chicken thighs
1 tbsp curry powder
Olive oil spray
30g Thai curry paste
200g light coconut milk
200ml chicken stock
1 tbsp peanut butter
1 tsp palm sugar (I used coconut sugar - if you don’t have this, you could probably leave it out as I don’t think It necessarily needs it!)
1 tbsp fish sauce
120g rice
A splash of soy sauce
Cucumber, cut into matchsticks
2 spring onions, sliced
A handful of beansprouts
1 tbsp peanuts/cashews, crushed
A handful of fresh coriander
Half a lime
Alternative if you don’t have Thai Curry Paste:
1/2 teaspoon lazy lemongrass
1/2 teaspoon lazy ginger
1 teaspoon lazy garlic
1/2 teaspoon lazy chilli
4 dried curry leaves
Method:
Rub the chicken thighs with the curry powder and spritz with olive oil and set aside.
In a pan with a little bit of olive oil, add the curry paste (or alternative curry paste ingredients) and cook for a minute. Add the coconut milk, stock, peanut butter, fish sauce & palm sugar if using. Bring to the boil and simmer for around 5-10 mins.
Meanwhile, cook off your rice in a separate pan according to packet instructions.
In another pan, cook your chicken thighs for around 6 minutes on each side or until cooked through. Add the beansprouts to the pan with a splash of soy sauce and cook for a few minutes.
Assemble in a bowl by adding the sauce, rice, and chicken and then top with the sliced cucumber, spring onions, crushed nuts & coriander. Squeeze a little lime juice on top and enjoy!
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