Satay Chicken Curry

Satay Chicken Curry
Serves 4

2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime

Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds

Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili


1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.