Chicken satay curry

Method

• step 1

  Heat the oil in a large frying pan over a medium heat. Fry the onion with a good pinch of salt for about 5 mins until beginning to soften. Add the garlic and ginger and fry for 2 mins. Stir in the curry powder and turmeric, and stir-fry for another minute or so. Tip in the chicken, turn to coat in the spicy mixture and cook for 3-4 mins until lightly browned all over.

• step 2

  Pour the coconut milk and 200ml water into the pan along with the peanut butter, sriracha, fish sauce and sugar. Stir to combine. Remove any woody outer leaves of the lemongrass and bash with the end of a rolling pin. Cut in half and add to the curry. Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.

• step 3

  Tip in the green beans and red pepper and simmer for 4-5 mins until just cooked. Taste and add extra sugar, fish sauce or salt if needed. Remove the lemongrass.

• step 4

  Stir through most of the peanuts, then top with the coriander and remaining peanuts. Serve with rice and lime wedges on the side for squeezing over.