Curry de frango satay

Ingredientes

• 1 tbsp curry powder ((Note 1))
• 1 tsp chilli powder ((Note 2))
• 1/2 tsp salt
• 2 tbsp neutral oil ((Note 3))
• 750 g boneless chicken thighs (cut into bite-sized pieces (Note 4))
• 3 birds eye chillies (finely chopped (Note 5))
• 4 cloves garlic (crushed)
• 1 tbsp dark soy sauce ((Note 6))
• 400 g coconut milk ((Note 7))
• 3 tbsp smooth peanut butter ((Note 8))
• 2 tsp brown sugar ((Note 9))
• 3 kaffir lime leaves
• 2 large red bell peppers (chopped into bite-sized pieces (Note 10))
• 1 lime (zest)
• 2 limes (juice)
• A large handful of chopped fresh cilantro/coriander.

Modo de preparo

1. 1

   Mix the chicken pieces with curry powder, chilli powder and salt.

2. 2

   Place a wok or medium/large pan on a medium to high heat and add the oil. Add the chicken pieces when the oil is hot and fry for a few minutes until they are brown on all sides and set aside. (Note 11)

3. 3

   Fry the chilli and garlic for a few minutes until fragrant, adding a little more oil if necessary.

4. 4

   Add the peanut butter and dark soy sauce then stir in a little of the coconut milk to form a smooth paste.

5. 5

   Gradually pour in the rest of the coconut milk while stirring continuously to remove any lumps. Then add the sugar, kaffir lime leaves and red pepper and simmer on a medium heat for 5 minutes.

6. 6

   Add the cooked chicken and simmer for 5 more minutes. (Note 12)

7. 7

   Remove the pan from the heat and stir in the lime zest and juice and serve immediately with chopped fresh cilantro/coriander.