Slow Cooker Chicken Satay
5 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg chicken breast
- 60 g peanut butter
- 400 ml coconut milk (not light, it will split)
- 2 tsp fish sauce
- 2 tbsp soy sauce
- 30 g Thai red curry paste
- 1 tsp garlic, crushed
- 2 tbsp lime juice
- 1 tsp sugar
- 20 g cornflour
Method
- Add the peanut butter, coconut milk fish sauce, soy sauce, Thai red curry paste, garlic, lime juice, sugar and cornflour to the slow cooker and whisk it all together.
- Add the chicken breasts into the cooker and push so that they are submerged in the liquid. Cover with the lid and cook on low for 4 hours or on high for 2 hours.
- Remove the chicken breasts from the sauce and shred with two forks. Add it back in and stir to mix it all together.