Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
- 2tablespoons vegetable oil
- 50grams shallots, peeled and minced
- 3teaspoons garlic, minced
- 3teaspoons ginger, minced
- 1tablespoons soy sauce
- 1teaspoons chili flakes
- 1tablespoons curry powder
- 150grams peanut butter
- 1tablespoons brown sugar
- 1 2/3 cup light coconut milk
Nutrition per serving
1100kJ / 262Cal
1100 Kilojoules or 262 Calories
13% of daily energy intake*
Protein
6.0grams
Fat
22.6grams
Carbs
8.4grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Have this nutty and savoury satay sauce ready for quick marinades, stir fries or as a dipping sauce.
Method
Step 1 of 3
In a skillet over low heat, add the vegetable oil. Tip in the shallots, garlic and ginger. Stir-fry for about 2 minutes. Add the soy sauce, chilli flakes and curry powder. Mix thoroughly and let it cook for another 3 minutes.
Step 2 of 3
Stir in the peanut butter and sugar. Allow for a few minutes to let the peanut butter and sugar to melt. Gently stir in the coconut milk and simmer it for 5 minutes. Take it off heat and allow to cool.
Step 3 of 3
Once cooled, blend the sauce in a food processor or blender to get a smooth sauce. Store the sauce in an air-tight container for 5 days inside the chiller or 3 months in the freezer.
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