The miserable weather lately has had me craving warm comfort food – and this is it as its best!

Serves 2


  • 1/2 large red chilli, deseeded and finely chopped
  • 1 inch piece of ginger, grated
  • 2 garlic cloves, minced
  • 2 tablespoons red Thai curry paste
  • 1 tbsp sesame oil
  • 6 skinless and boneless chicken thighs cut into chunks
  • 2 large roasted peppers, chopped into bite sized pieces
  • 8 large chestnut mushrooms, chopped
  • Small bunch of coriander, stalks roughly chopped (reserve half for the garnish)

For the satay sauce:

  • 4 tbsp peanut butter
  • 250ml chicken stock
  • Juice of half a lime
  • 1 tablespoon agave nectar


1. To make the satay sauce add the peanut butter to the chicken stock and mix thoroughly.  Add the lime juice and agave nectar.  You want to achieve a ‘sweet, tangy’ combination so adjust the limejuice and agave nectar accordingly. Set aside.

2. Heat the sesame oil on a medium in a wok and add the ginger, garlic, chilli and curry paste. Mix thoroughly.

3. Add the mushrooms and stir-fry for a couple of minutes.

4. Add the peppers and chicken ensuring they are coated in the spice mix and fry until browned (but not fully cooked through – about 2 minutes).

5. Add the satay sauce to the wok, and cook on a simmering heat until the chicken is fully cooked (about 8 minutes) and the sauce has thickened.

6. Stir in half the coriander and use the rest as a garnish and serve.