Gizzi Erskine’s Thai Chicken Satay Rice Bowl recipe rocks



Looking for something delicious to cook tonight? How about Gizzi Erskine's Thai Chicken Satay Rice Bowl - a recipe that's taken from the food writer and TV chef's latest book Skinny Weeks and Weekend Feasts. 'This is a great, fresh take on the classic Thai chicken curry using grilled chicken thighs, yellow curry sauce, peanuts, cucumber, bean sprouts and tons of really fresh Asian herbs,' says Gizzi. 'It’s blooming delicious and will leave you amazed by how something so familiar can end up being so different. It's a 500 calorie meal, but you save about 80 calories if you serve this without the chicken skin, but do cook the meat with the skin attached as it keeps it nice and juicy.'

Gizzi Erskine's Thai Chicken Satay Rice Bowl

Serves 2

Preparation Times: 5 minutes

Cooking Time: 20 minutes

Ingredients 

2 chicken thighs, skin on, bone removed

1 tsp curry powder

a good pinch of sea salt

olive oil spray

30g Thai yellow curry paste

200g half-fat coconut milk

200ml chicken stock

1 tbsp peanut butter

1 tbsp palm sugar

1 tbsp fish sauce

5 lime leaves

120g freshly cooked brown rice

1/2 small cucumber, deseeded and cut into matchsticks

4 spring onions, cut into matchsticks

a handful of bean sprouts

1 tbsp chopped toasted peanuts

a small handful each of fresh

coriander and Thai basil leaves

Method  

Rub the chicken thighs with the curry powder and salt, then spritz gently with olive oil. Set aside.

To make the sauce, spritz a little oil into the bottom of a pan over a moderate heat. Add the curry paste and fry for 2 minutes. Pour over the coconut milk and chicken stock and add the peanut butter, palm sugar, fish sauce and lime leaves. Bring to the boil, then turn down and leave to simmer for 5 minutes. Keep warm.

Heat a griddle pan until smoking. Lay the chicken thighs into the pan skin-side down, then lower the heat to medium.

Grill for 4–5 minutes, until the skin is crisp and lightly charred, then turn over and cook for a further 4–5 minutes, until the chicken is cooked through. Remove from the pan and set aside to rest on a plate for a few minutes. Once rested, cut the thigh meat into thick slices, pouring any excess cooking juices into the curry sauce.

Divide the rice between bowls, then top each with the chicken, sauce, cucumber, spring onions, bean sprouts and peanuts. Scatter over the herbs and serve.

Recipe taken from Skinny Weeks and Weekend Feasts by Gizzi Erskine. Quadrille Publishing. Photography by Jason Lowe



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Emily Peck, Editor

View all posts by Emily Peck, Editor