SATAY PASTE RECIPES

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SATAY SWEET POTATO CURRY RECIPE | BBC GOOD FOOD



Satay sweet potato curry recipe | BBC Good Food image

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

Provided by Elena Silcock

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

Steps:

  • Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
  • Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
  • Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  • Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Nutrition Facts : Calories 387 calories, FatContent 25 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

SATAY SAUCE RECIPE - BBC FOOD



Satay sauce recipe - BBC Food image

This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4 as a main, 8 as a dipping sauce

Number Of Ingredients 9

2 round shallots, roughly chopped
1 large garlic clove, roughly chopped
3cm/1¼in piece fresh root ginger, peeled and roughly chopped
100ml/3½fl oz light coconut milk
1 tsp tamarind paste
4 tsp soft dark brown sugar
4 tsp dark soy sauce
100g/3½oz smooth peanut butter
3–4 tsp lime juice

Steps:

  • Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste.
  • Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice.
  • When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed.
  • Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce.

Nutrition Facts : Calories 220kcal, CarbohydrateContent 14.5g, FatContent 14.5g, FiberContent 2g, ProteinContent 7g, SaturatedFatContent 4.5g, SugarContent 8g

More about "satay paste recipes"

SATAY SAUCE RECIPE - BBC FOOD
This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt.
From bbc.co.uk
Reviews 5
Calories 220kcal per serving
  • Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce.
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  • Place all the paste ingredients in a food processor and blitz into a coarse paste.

    Heat 1 tablespoon of the peanut oil in a large, heavybased saucepan or shallow frying pan. Add the paste and sauté over a medium–low heat for 10 minutes, stirring occasionally and adding a little more oil if the paste starts to stick to the pan.

    Add the sweet potatoes, black-eyed peas, Scotch bonnet chilli (if using – see introduction) and tomato purée and mix to combine. Pour in the tinned tomatoes and vegetable stock, add the peanut butter, season with salt and pepper and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.

    Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies and check the seasoning, adding more salt and pepper if needed.

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