Recommendation to Serving Tasty Satay Curry and coconut rice

Wishing to eat Satay Curry and coconut rice a best restaurant's, but for some causes are not able to go to restaurants. This page is going to help you with helpful ways on cooking a Satay Curry and coconut rice like a famous chef made.

We hope you got benefit from reading it, now let's go back to satay curry and coconut rice recipe. To cook satay curry and coconut rice you need 10 ingredients and 6 steps. Here is how you cook it.

To make an extraordinary Satay Curry and coconut rice, below are the ingridients required:

1. Prepare 2 tins of coconut milk.
2. Take 1 inch of fresh ginger.
3. Provide 2 heaped tbsp of peanut butter.
4. You need 2 cloves of garlic.
5. Use 3 tbsp of soy sauce.
6. Use 400 g of chicken breast.
7. Get 1 of medium white onion.
8. Prepare of Basmati rice.
9. Get to taste of salt and pepper.
10. Get 1 tsp of brown sugar.

After readying the materials, now you are ready to prepare your tasty Satay Curry and coconut rice by following the instructions on this section:

1. In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended..
2. Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off..
3. When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes..
4. In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir..
5. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes.
6. When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander..

Cover and refrigerate for two hours before skewering. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Drain the chicken from the marinade, discarding the marinade. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient). Indonesian Satay (below right) is the simplest and most peanutty.

Recipe : Satay Curry and coconut rice

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