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Chicken with Thai Curry Satay Sauce

We just LOVE this sauce! Creamy in texture and unbelievably moreish. Great for this dish and we also used it as a dipping sauce at our BBQ, went down very well – it’s one of the best.

Serves

4-6

The star of the show

Gluten free
Shemin's Thai Red Curry Paste
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Shemin's Thai Red Curry Paste - ON SALE

A rich Thai red curry paste with warming depth and smooth aromatic flavour. Balanced and comforting, with gentle heat that builds as it cooks. Ideal for classic Thai-style curries at home.
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Medium Medium
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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

  • 6 boneless, skinless chicken breasts, pounded to 1/2 inch thick (can also use chicken thighs)
  • 130g smooth natural peanut butter (without added sugar) at room temperature
  • 25ml rice vinegar (not “seasoned” vinegar)
  • 2 tbsp soy sauce
  • 2 tsp palm sugar or sweetener of your choice
  • 100g Shemin’s Thai Red Curry Paste or to taste (can also use Thai Green)
  • 5 tbsp stock, chicken or vegetable
  • fresh ground black pepper to taste and salt
  • about 2 tbsp Peanut oil (depends on your pan)
  • 400ml coconut milk
  • 1 tbsp chopped coriander, plus more for garnish, if desired
  • 2 tbsp chopped peanuts, plus more for garnish, if desired
  • chopped chilllies for garnish, if desired

How to make Chicken with Thai Curry Satay Sauce

  1. Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1cm, 1/2 inch thickness or get your butcher to do it for you.
  2. In a food processor combine the peanut butter, rice vinegar, soy sauce, sugar, Shemin’s Thai Red Curry Paste, and stock.
  3. Heat the oil in a heavy, large frying pan. Season chicken with salt and black pepper, then add the chicken to the pan and sauté over a medium heat until chicken breasts are nicely browned and cooked through, about 4-5 minutes on first side, and 3-4 minutes on the second side. You can also cook the chicken on the BBQ. (It’s important to thoroughly cook but not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)
  4. Remove the chicken to a plate and cover with foil. Reduce the heat to low and add the coconut milk. Scrape off the browned bits from the bottom of the pan, then stir in the peanut/curry paste mixture and heat through, for about 4-5 minutes.
  5. Add any juices that have accumulated on the plate and cook for another minute or two. Turn off the heat and mix in the chopped coriander. Serve the sauce immediately over chicken breasts, with additional chopped peanuts and chopped chillies for garnish if you like.

Tips

Tips:

  1. If you find our Thai Curry Paste a little too hot, try putting less paste or more coconut milk or add coconut cream too.

Loved by curry enthusiast globally

tik Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

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tik Verified curry lover

First class!

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tik Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

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tik Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

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tik Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

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tik Verified curry lover

Excellent

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tik Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

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