Wed, 19 March 2025
Ingredients
Satay Sauce 1 large onion finely diced 4 spring onions finely sliced 3 tbsp curry powder (mild/medium/hot) 4 tbsp dark brown sugar 4 heaped tbsp of smooth peanut butter 1 large chilli deseeded and finely chopped - can add more if you like it spicier 400g coconut milk 1 tsp of sesame oil 1 chicken/veg stock cube + 500ml of water Cornflour/starch paste
Vegetables
1 packet of mangetout or sugar snap peas - sliced on the diagonal (Approx. 300g) 1 large pepper sliced Handful of mushrooms sliced 1 packet of baby corn - sliced on the diagonal (Approx. 300g) 2 spring onions cut on the diagonal Salt and white pepper
Method
1. Satay sauce – in a pan fry off the onion in a little bit of oil till softened then add the curry powder and fry for about a
minute till it becomes fragrant, watch it does not burn. Then add in the chilli, peanut butter and sugar, cook for a
couple of minutes (it will be very thick), then add in the coconut milk. Taste and season if required. Then add in the
sesame oil and if it is too thin of a sauce, mix up the cornflour/starch paste with the spoon and bring the satay sauce to
a boil.
2. Veggies - Then in a wok or frying pan add in about 2 tbsp of oil - fry off the peppers, mushrooms, mangetout and baby
corn –Add a large splash of water and crumble in a stock cube so that they cook and soften a little bit. The stock cube
adds in extra flavour. Then pour the satay sauce in with the veggies. If it is too thick, add in some boiling water to thin
it out.
3. Taste again and adjust to taste. Then add in some cornflour/starch paste into the bubbling pan till the desired
thickness. Then toss in the spring onions.
4. Serve with basmati rice
Top tips:
1. If you have made more sauce you can yet again freeze it
2. You can add meat like or prawns or a meat alternative to up the protein. Also any veg can be used lying in your or larder.
