What is not to love about these creamy Satay skewers? With minimal prep and dishes, they will fit in perfectly with your busy uni schedule. And, they’re super versatile! Serve them on a bed of rice, with your favourite veg or even as a dipping sauce. One recipe with endless ways to enjoy!
You will need
- 1 tbsp peanut butter (opt for a good quality one for a richer, nuttier sauce)
- 1 cup coconut milk
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 tbsp curry powder
- 1 tbsp red curry paste
- Protein of choice (I am using tofu, cut into bite-sized chunks)
- Fresh coriander
- Chilli flakes (optional, for heat)
- Skewers
Method:
- In a bowl, add peanut butter, soy sauce, curry powder, red curry paste and lime juice.
- Next, mix the ingredients until they form a paste for marinating, setting aside half for later.
- With the remaining mixture, coat your choice of protein and leave to marinate in the fridge for an hour minimum (this is the perfect time to catch up on that reading you’ve been procrastinating.)
- Once marinated, thread them through a skewer and air fry until golden and cooked through. Whilst your skewers cook, you can assemble the sauce.
- To a pan, add the paste you put aside earlier with coconut milk. Gently stir together over a low heat, adding your chilli flakes here for a hint of warmth.
- Finally, serve skewers over a bed of rice and pour over your velvety Satay sauce.
I serve mine with a side of greens and garnish with coriander for extra freshness.
[suitable for freezing]
You can read more of the Quick Meal series by searching Quick Meals on The Courier Online.
