...

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.

No comments:

Post a Comment