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P'Nut satay stirfry
This amazing pnut satay stirfry is delicious and packed with veggies. Quick and easy for an authentic and speedy weeknight dinner the whole family will love.
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
serves
Calories:
1395
kcal
Author:
Kylie
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Ingredients
Spice Paste:
▢
6-8
long dried red chilies
seeded and soaked in warm water
▢
3
cloves
garlic
▢
3
shallots
▢
2
lemongrass sticks
white parts only
▢
1
inch
galangal
▢
1
tablespoon
coriander powder
▢
½
tablespoon
cumin powder
Peanut Sauce:
▢
¼
cup
oil
▢
2
cup
dry roasted peanuts
unsalted
▢
1
cup
water
▢
2
tablespoon
brown sugar
▢
½
teaspoon
salt
▢
1
tablespoon
tamarind pulp
soaked in ¼ cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp
▢
1
cup
coconut milk
Satay stir Fry:
▢
1
kg
chicken breast fillets cut into strips preferably free range or protein of choice
▢
1
tbs
oil
▢
1
red capsicum medium
cut into chunks
▢
2
cup
broccoli
▢
1
carrot
▢
½
cup
brown onion
▢
P’Nut satay sauce
Instructions
Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and spices have released colour.
Add the peanuts, tamarind juice and water.
Add brown sugar and coconut milk and stir thoroughly.
Simmer in low heat while continue stirring for about 3-5 minutes until the peanut sauce turns smooth.
Satay strifry:
Heat oil in wok at medium heat.
Add choice of meat along with vegetables and cook for 3-5 minutes
Once the protein is cooked, add peanut sauce with some water or stock. Toss for another minute
Serve with Jasmine rice and sprinkle some crushed peanuts
Nutritional Information
Serving:
1
bowl
|
Calories:
1395
kcal
|
Carbohydrates:
79
g
|
Protein:
109
g
|
Fat:
77
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
49
g
|
Cholesterol:
214
mg
|
Sodium:
930
mg
|
Fiber:
13
g
|
Sugar:
36
g
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