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Chicken satay stir-fry with sweet-sour radish pickle
Serves: 2 (with radish pickle left over)
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham. Recipe by Dominique Woolf
Chicken satay stir-fry with sweet-sour radish pickle
‘Chicken satay was my favourite childhood dish and I still love it to this day,' says chef Dominique Woolf. I have fond memories of my mum serving us plate upon plate, piled high with skewers along with copious amounts of peanut sauce. Here I’ve put my spin on the dish and created a super-quick and easy stir-fry with all of those delicious flavours.’
Serves: 2 (with radish pickle left over)
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
492Kcal
Fat
24gr
Saturates
10gr
Carbs
23gr
Sugars
20gr
Fibre
5gr
Protein
44gr
Salt
1.3gr
Ingredients
- 1 tbsp vegetable or sunflower oil
- 2 tsp Mae Ploy Thai red curry paste
- 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
For the radish pickle
- 3 tbsp rice wine vinegar
- 2 tsp caster sugar
- 100g radishes, thinly sliced
To serve, optional
- small handful of coriander leaves
- ½ red chilli, sliced
- 30g roasted peanuts, chopped
- cooked rice
Step by step
- 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.Kitchen tipsMae Ploy is spicier than many other brands of Thai red curry paste. If using another brand, you may need to use more.
Leftover coconut milk can be frozen for use at a later date.
Radish pickle keeps in the fridge for up to 3 days and adds zing and crunch to grilled meat or fish, or in a sandwich or wrap.