Asian Curry Kits
Indonesian Peanut Satay
3 Simple Steps | Ready in 10 mins
Our Indonesian-inspired peanut satay-style sauce is a harmony of nutty textures and flavours, all balanced with spices and a little coconut cream. The flavours are heightened by the tang of tamarind and citrussy notes from lemongrass and makrut lime leaves. Perfect with chicken, tofu, beef, vegetables or any protein of choice.
Origin Story
Satay – or ‘sate’, as it is known in its mother-country of Indonesia – is a street-food dish so delicious, it now exists in many variations across Asia. The original Indonesian version consisted of spiced meat, typically grilled on a skewer, and served with a dipping sauce. While Satay is available in many versions with multiple different side sauces, today, many people tend to associate satay with a peanut-based sauce. For our Indonesian-style Peanut Satay kit we have used coconut, lemongrass, tamarind, red chili and makrut lime leaves to create mouth-watering layers of flavour.
Nutrition
Information
Sometimes the coconut sauce separates, do not let this worry you!
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp oil in a small pan. Fry the chili from the spice pouch for 20 seconds for extra heat.
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the satay sauce from the large pouch. Add the makrut lime leaves from spice pack and simmer for 3-5 minutes, or until the meat or veg is cooked through.
Serves 2-3 with rice.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish
- For a classic satay dish, marinate chicken, beef or tofu pieces in the base sauce from the smaller pouch, plus 2 tbsp. of the sauce from the larger pouch. Grill the protein on skewers until charred and cooked through. Heat through the remaining sauce from the larger pouch and serve on the side of the skewers as a dipping sauce. See full recipe on our website.
- This dish is delicious served with coconut rice and a simple, Asian-style cucumber salad.
- For an extra flourish, garnish with roasted, chopped peanuts, fresh slices of red chili and a squeeze of lime.
Coconut Cream, Water, Peanuts (12%) Lemongrass, Soy Sauce [Water, Soybeans, Wheat, Salt] Raw Sugar, Dehydrated Onion, Dry Spices, Tamarind, Garlic, Red Chillies, Salt, Onion Powder, Kaffir Lime Leaves.
For all allergens see ingredients in bold.
May contain traces of Milk, Mustard, Nuts, Sesame, Celery & Sulphites.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
