Satay Curry and coconut rice
Satay Curry and coconut rice

Hey everybody, this time we offers you satay curry and coconut rice recipes of dishes which are simple to understand. We are going to share with you the recipes that you are searching for. I’ve made it many times and it is so delicious that you guys will find it irresistible.

Satay Curry and coconut rice is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Satay Curry and coconut rice is something that I’ve loved my entire life. They are nice and they look fantastic.

Coconut rice goes nicely with satay, and I now always make the two together to make the most of that one can of unsweetened coconut milk: a cup of it goes into the rice; the remainder goes into the marinade. A few tips: Thinly sliced chicken breasts. Red Curry Chicken Satay Once the rice has settled, using a fork or chopsticks to flake.

To begin with this particular recipe, we must prepare a few ingredients. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Satay Curry and coconut rice:
  1. Prepare 2 tins coconut milk
  2. Take 1 inch fresh ginger
  3. Get 2 heaped tbsp peanut butter
  4. Take 2 cloves garlic
  5. Take 3 tbsp soy sauce
  6. Make ready 400 g chicken breast
  7. Prepare 1 medium white onion
  8. Prepare Basmati rice
  9. Take to taste salt and pepper
  10. Prepare 1 tsp brown sugar

Serve curry with rice, topped with coriander leaves. Serve immediately with Satay Sauce and coconut rice. It has a wonderful, nutty taste to it. You can find it in the grocery store, or at oriental markets.

Instructions to make Satay Curry and coconut rice:
  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.

To use rice, measure out amount needed in a strainer. Grilled Thai Chicken Satay served over flavorful ginger coconut rice… oh and there's a delicious peanut sauce too! Today it's two recipes for the price of one. I'm feelin' generous and one really needs to go with the other in order to experience the whole delicious effect. Season and stir in the lime juice, then serve with jasmine rice.

Above is tips on how to cook satay curry and coconut rice, very simple to make. Do the cooking levels appropriately, relax and use your heart then your cooking will probably be delicious. There are lots of recipes that you would be able to attempt from this website, please find what you want. In the event you like this recipe please share it with your folks. Comfortable cooking.