Chicken satay stir-fry with sweet-sour radish pickle recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp vegetable or sunflower oil
• 2 tsp Mae Ploy Thai red curry paste
• 300g chicken breast fillets, finely sliced
• 100g sugar snaps, halved diagonally
• 1 medium carrot, cut into thin batons
• 100ml coconut milk (preferably full fat)
• 2 tbsp unsweetened crunchy peanut butter
• 1 tsp Thai fish sauce, or to taste
• 1 tbsp light brown sugar, or to taste
• 3 tbsp rice wine vinegar
• 2 tsp caster sugar
• 100g radishes, thinly sliced
• small handful of coriander leaves
• ½ red chilli, sliced
• 30g roasted peanuts, chopped
• cooked rice