Chicken Satay Stir-fry with Pickled Radish

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Ingredients

1 tbsp vegetable or sunflower oil

2 tsp Mae Ploy Thai red curry paste (see 'Kitchen tip')

300g chicken breast fillets, finely sliced

100g sugar snaps, halved diagonally

1 medium carrot, cut into thin batons

100ml coconut milk (preferably full fat)

2 tbsp unsweetened crunchy peanut butter

1 tsp Thai fish sauce, or to taste

1 tbsp light brown sugar, or to taste

Directions

  • First, make the radish pickle. Combine the vinegar, sugar and a pinch of salt in a bowl and stir until dissolved. Mix in the radishes and place in the fridge until needed.
  • Heat the oil in a large frying pan or wok over a medium-high heat. Add the Thai red curry paste and stir-fry for a minute or so, being careful not to let it burn.
  • Add the sliced chicken and stir-fry for a couple of minutes. Tip in the sugar snaps and carrots, along with 50ml water. Stir-fry for another minute.
  • Mix in the remaining ingredients and 50ml water and cook for another couple of minutes or so, until the sauce has thickened, and the chicken and vegetables are cooked. Taste and add extra fish sauce or sugar if necessary.
  • Garnish with the toppings of your choice and serve with rice, if using, and the radish pickle.

Mae Ploy is spicier than many other brands of Thai red curry paste. If using another brand, you may need to use more. Radish pickle keeps in the fridge for up to 3 days and adds zing and crunch to grilled meat or in a wrap.

A super-quick and easy stir-fry with all those delicious flavours you love about a traditional Thai satay curry. Recipe By : Sainsburys “Under 600 Calories” Magazine, pg.75