Satay Chicken Stir Fry

Make dinner in about 30 minutes with this totally delicious Satay Chicken Stir Fry which uses peanut butter, creamy coconut milk and your favourite vegetables. You could also substitute the chicken for beef or tofu.

• 500g (1 lb) chicken breast fillets, sliced thinly
• 1/2 teaspoon fine salt
• 1 teaspoon mild curry powder

• 250ml (1 cup) coconut milk, plus more to taste
• 125ml (1/2 cup) water
• 3 tablespoons smooth peanut butter
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 4 teaspoons rice vinegar
• 1 teaspoon Sriracha (optional)
• 1 teaspoon mild curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon coarse sea salt (or 1/2 teaspoon fine salt)
• 1/2 teaspoon ground white pepper

• 2–4 tablespoons vegetable oil
• 1 red capsicum (bell pepper), cut into large dice
• 1 green capsicum (bell pepper), cut into large dice
• 1 large brown onion, cut into large dice
• 3 garlic cloves, finely chopped
• 1 lemongrass stalk, coarsely grated or very finely chopped
• handful unsalted cashew nuts (optional)
• spring onions (scallions), finely sliced
• coriander (cilantro), finely chopped

• Steamed Jasmine Rice