Satay in seconds:
One for the weekend. Looks simple. Tastes absolutely ridiculous.
This satay stir fry sauce is honestly next level. I added noodles and some air fried @dublinmeatcompany chicken goujons and it tasted incredible. Works well with rice too.
Ingredients:
🔹1 teaspoon of oil,
🔹1 chopped bell pepper,
🔹1 chopped red onion,
🔹3 chopped cloves of garlic
🔹2 teaspoons of soy sauce
🔹2 teaspoons of curry powder,
🔹45g tablespoon of peanut butter
🔹200mls almond milk
Directions:
1️⃣ Put a frying pan on a medium heat and add the oil.
2️⃣ Add the chopped pepper, onion and garlic. Add the curry powder and mix to coat the veg.
3️⃣ Add the peanut butter and mix again, add a small amount of almond milk to form a paste.
4️⃣ Slowly add the almond milk a little at a time. Allow it to simmer and thicken before adding more.
Notes:
🔸 Any peanut butter works fine. All I had was sun pat.
🔸 Be brave when adding the curry powder
🔸You could sub fresh garlic for powder but you shouldn’t because it won’t be as good.
🔸 I like to add chilli flakes to mine for the extra kick.
🔸 Recipe as is, is vegan friendly.
🔸Works well with cooked chicken fillets, pork chops or even tofu.
🔸Tasted as good as some local takeaways versions I’ve had.
Per serving:
Calories:378
Fat:25
Carbs:36
Protein:23
Enjoy,
Belt.