The ‘not so nutty’ curry


The ‘not so nutty’ curry

Priced at approx 77p per person (serves 4)

The plan tonight was for a delicous chicken satay…last night at 8pm I was stood skinning and de-boning the chicken  thighs but despite this organisation I forgot to check my cupboard for the key ingredient…it wasn’t until I’d started to heat the oil in the pan that I realised there was a pathethic amount of peanut butter left in the jar. All the meal-planning in the world can mean nothing against a 5 year old on a secret ‘snack hunt’…

But I had come this far, I still had a stackful of spices in…I am the queen of improvisation..and so the ‘not so nutty’ curry was born.

I’d like to point out at this moment that although skinning and filleting chicken thighs can be a bit of a drag the meat is so much more tender. In fact my Taiwanese step-mother is amazed how much chicken breast meat we eat in this country. Over there they class it as the worst part of the bird and generally throw it away in replace for its on-the-bone tender relative.. An added bonus in this country is it is sooo much cheaper and I agree it is never dry unlike the breast.

Secondly, if you are going to start venturing into Asian cooking it is definatley worth buying your bits from the Chinese Supermarket as opposed to your local Tesco or Asda. For example in this recipe I used sesame oil, chicken stock, fish sauce and red curry paste from my local one. The prices are better and the quality is authentic.



This sesame oil is priced at £2.25 but the last bottle last me over a year and so was well worth it. You only need a dash.

Ok so here is the recipe we ended up with and actually it was better than chicken satay…we all really enjoyed it and I hope you do too!

The ‘not so nutty’ curry


Splash of sesame oil (13p Chinese supermarket)

Chicken thighs (£1.69 Aldi)

1 cup chicken stock (4p Chinese Supermarket)

1 tbsp peanut butter (8p Aldi)

2 tsp brown sugar (1p)

Splash of lemon juice (1p Aldi)

1 tbsp fish sauce (1p Chinese supermarket)

220ml natural yoghurt (21p Aldi)

100g broccoli,  Shredded (19p Aldi)

100g carrots, cut into julienne (5p Aldi)

1 tsp ground coriander (1p)

1 tsp red curry paste (5p Chinese supermarket

1 small onion (9p Aldi)

2 minced garlic cloves (6p)

Salt & 1/2 tsp cayenne pepper (1p)


The night before; skin, bone and chop up chicken. Marinate in oil, 2 minced garlic cloves, salt, 1/2 tsp cayenne pepper, 1 small finely chopped onion) Leave in fridge overnight.


Get out a wok and heat a splash of sesame oil (if you don’t have any just use normal oil). Add the chicken and cook about 8 mins or until white-ish round edges.

Add the ground coriander and chicken stock. Let it bubble away to condense a bit.

Turn down heat a tad.

Add peanut butter, sugar, splash of lemon juice, fish sauce and the yoghurt..simmer until it has thickened more (about 6 mins) Plonk the veg on top and cover with lid or a piece of foil for 3 mins.

Take off lid and stir in red curry paste. Cook 1 min then serve.

Serve with rice or noodles. We had rice but it was hard to price up, we buy a massive bag about once every 10 months for about 9 quid…again the ‘asian supermarket’!

So the cost was £3.09 for 4 of us – a perfect Friday night fakeaway 🙂




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