Everyday Meals

Chicken Satay Stir Fry


It’s very easy to turn a Five Tastes Thai Red Curry Paste into Satay for a quick mid-week meal

Prep time:10 mins

Cook time:10 mins

Serves: 4


  • 1 tablespoon peanut oil
  • 500g chicken tenderloins, thickly sliced
  • 1 onion, sliced
  • ½ cup baby corn, cut into thirds
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 165ml coconut milk
  • 1/3 cup crunchy peanut butter
  • 1/3 cup water
  • 1 tablespoon kecap manis
  • 1 teaspoon fish sauce
  • 1 red capsicum, cut into thin strips
  • Cooked jasmine rice, for serving
  • Spring onion, for garnish


Step 1

Heat oil in a wok or frypan, add chicken and stirfry for 4-5 minutes or until golden brown. Add onion and baby corn, continue to cook for 1-2 minutes.

Step 2

Stir in Five Tastes Curry Paste, coconut milk, peanut butter, water, kecap manis and fish sauce. Add red capsicum and cook for 1 minute or until heated through.

Step 3

Serve with cooked jasmine rice and garnish with spring onion

Tasty Tip!

Sprinkle with unsalted roasted peanuts, chopped red chilli or fried shallots for added texture or heat.

Chicken Satay Stir Fry
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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