Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Sate Ayam
Sate Ayam is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.
Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.
Method
20m15m35m
- Mix soy sauce, lime juice, garlic, coriander and turmeric.
- Marinate chicken for at least 30 minutes.
- Thread chicken onto soaked skewers.
- Warm peanut butter, coconut milk, sugar and chilli in a saucepan.
- Stir until smooth and season lightly.
- Cook skewers over high heat for 10–12 minutes, turning often.
- Brush with a little sauce in the final minutes.
- Serve hot with the remaining sauce.
Ingredients
- 1/2 tsp Ground Turmeric
- 1 tbsp Lime juice
- 2 tbsp Soy Sauce
- 200 ml Coconut Milk
- 1/2 tsp Chilli Flakes
- 1 tsp Ground coriander
- 1 tbsp Brown sugar
- 700 g Chicken thigh fillets cubed
- 120 g Peanut Butter smooth
- 2 cloves Garlic minced
Notes
Soak wooden skewers before cooking to reduce scorching.
Reserve part of the sauce for serving.
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