Satay

Bowl A

• 300-500g “meat” (chicken, beef, tofu etc)
• 1 tsp bicarb soda
• 1 tsp curry powder
• Cover the meat in the powder and leave for 15 minutes)

Bowl B

• 1 capsicum, sliced
• 1 carrot sliced
• 1 large brown onion, sliced
• (any other veg you like, there’s plenty of sauce)
• 3 garlic cloves, finely chopped
• 1 lemongrass stalk, coarsely grated or very finely chopped

Jug C

• 250ml (1 cup) coconut milk
• 125ml (1/2 cup) water
• 3 tbsp smooth peanut butter
• 3 tsp sugar
• 1 tsp mild curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp coarse salt
• ½ tsp ground white pepper
• 2 tsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Sriracha (optional)

Method

• Brown meat (in oil) in batches and remove from heat
• Stir fry Bowl B (in oil).
• Add meat back in
• Add sauce
• Simmer until ready.