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.
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