Creamy Satay Chicken & Broccoli

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Ingredients for marinade:

  • 4 tbsp coconut milk (from a 400ml can)
  • 1 1/2 tbsp peanut butter (preferably the natural kind – I used crunchy but you could use the smooth peanut butter) 
  • 1 1/4 tbsp brown sugar
  • 1 1/4 tbsp Thai red curry paste
  • 1 tbsp Kecap Manis (sweet soy sauce)
  • 1 tbsp fish sauce
  • 5 pieces of diced Chicken thigh fillet 
  • 2 tsp Peanut oil for frying

Ingredients for Sauce:

  • 1 1/3 cup coconut milk (all remaining milk from the tin)
  • 1/4 cup peanut butter 
  • 1 tbsp fish sauce
  • 1 tbsp sweet soy sauce (Kecap manis)
  • 1 tbsp brown sugar
  • 1 tbsp Thai red curry paste
  • 1 tsp minced garlic
  • Pinch of salt 
  • 1 whole head of half steamed broccoli 
  • Lime wedges, sliced red chilli, spring onions to garnish


  1. Combine all of the marinade ingredients in a bowl (except the peanut oil), add the chicken & stir until completely coated. Allow to marinate for at least 10 mins in the fridge.
  2. In the meantime combine all the sauce ingredients in a bowl and stir well. Set aside.
  3. place peanut oil in a large skillet over med-high heat. Fry the marinated chicken until chicken is cooked through.
  4. Pour the sauce over the cooked chicken & bring to a boil. Lower the heat & simmer for 5-6 mins or until thick & creamy. 
  5. Add the half steamed broccoli & gently fold through. Remove from heat.

Serve with steamed basmati or jasmine rice. Garnish with sliced spring onions & red chilli. Enjoy with a squeeze of fresh lime.