Prep
15m
Cook
25m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
in a mixing bowl combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce until smooth. Add chicken pieces, coat well, cover, and marinate for 30 mins or longer if you have time (optional).
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Andria H
a month ago
In the video you add marinade to the sauce but not in the written method. Which should I do? Thank you!
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Bill | Food In Five
a month ago
Hey Andria! I’ll amend the method today so it matches the video - thank you for flagging! 🙏 copy the video, however if you have time… once you work the marinade onto the chicken skewers, I would leave it for 30 mins to soak up before cooking 👌
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Fiona C
a month ago
The taste and textures were all lovely, however the only thing that I found tricky was the oily marinade in the chicken. Even after airfrying it was still a bit greasy. Wasn’t a deal breaker though
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Bill | Food In Five
a month ago
Still looks delish - love the rice shape!! Interesting on the oil - think it was the peanut butter?
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Fiona C
a month ago
Hahaha the rice shapes was to coerce my kid into eating it! I think it was just the combination of the peanut butter and Thai paste. It was still delicious though!
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Bill | Food In Five
a month ago
Hahah did the coercion work?!
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Nathan R
a month ago
The method is so badly written. If you follow step 1 exactly as written it would ruin your meal. Watch the video and let that guide you. Ignore the actual written instructions. The actual dish is excellent. Very well proportioned, flavourful and filling. 5/5 for that but I’ve knocked a star off for the poor recipe writing.
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Bill | Food In Five
a month ago
Ayyy I’ll take 4/5 stars considering the mix up with the instructions! 😅 I’ve amending step 1 now and hopefully that clears things ups up 🙏 Really glad to hear you enjoyed it regardless! Always here for questions 🙌
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Kerrie L
4 months ago
I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?
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Bill | Food In Five
4 months ago
Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!
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K
Kerrie L
4 months ago
Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?
Like
Reply
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Prep
15m
Cook
25m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
in a mixing bowl combine peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce until smooth. Add chicken pieces, coat well, cover, and marinate for 30 mins or longer if you have time (optional).
Made it? Claim it.
Cancel
A
Andria H
a month ago
In the video you add marinade to the sauce but not in the written method. Which should I do? Thank you!
Like
Reply
Cancel
Bill | Food In Five
a month ago
Hey Andria! I’ll amend the method today so it matches the video - thank you for flagging! 🙏 copy the video, however if you have time… once you work the marinade onto the chicken skewers, I would leave it for 30 mins to soak up before cooking 👌
Like
Reply
Cancel
F
Fiona C
a month ago
The taste and textures were all lovely, however the only thing that I found tricky was the oily marinade in the chicken. Even after airfrying it was still a bit greasy. Wasn’t a deal breaker though
Like
Reply
Cancel
Bill | Food In Five
a month ago
Still looks delish - love the rice shape!! Interesting on the oil - think it was the peanut butter?
Like
Reply
Cancel
F
Fiona C
a month ago
Hahaha the rice shapes was to coerce my kid into eating it! I think it was just the combination of the peanut butter and Thai paste. It was still delicious though!
Like
Reply
Cancel
Bill | Food In Five
a month ago
Hahah did the coercion work?!
Like
Reply
Cancel
N
Nathan R
a month ago
The method is so badly written. If you follow step 1 exactly as written it would ruin your meal. Watch the video and let that guide you. Ignore the actual written instructions. The actual dish is excellent. Very well proportioned, flavourful and filling. 5/5 for that but I’ve knocked a star off for the poor recipe writing.
Like
Reply
Cancel
Bill | Food In Five
a month ago
Ayyy I’ll take 4/5 stars considering the mix up with the instructions! 😅 I’ve amending step 1 now and hopefully that clears things ups up 🙏 Really glad to hear you enjoyed it regardless! Always here for questions 🙌
Like
Reply
Cancel
K
Kerrie L
4 months ago
I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?
Like
Reply
Cancel
Bill | Food In Five
4 months ago
Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!
Like
Reply
Cancel
K
Kerrie L
4 months ago
Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?
Like
Reply
Cancel
