Chicken satay curry recipe | Good Food

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 place in the curry. Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.