What is satay sauce?Satay sauce is made up mainly of peanut butter, The satay sauce is commonly used in Thai cooking but according to several articles in Google – it originated in Indonesia as it is often served with an Indonesian dish called satay.There are several variations of satay and satay sauce recipes. My satay recipe is from Vegan website where they had cooked it with tofu in satay sauce. I used potatoes in my recipe. This curry is easy to customise and you can even use sweet potatoes, butternut squash or tofu to add to the satay sauce.
Author: Mina Joshi
400g cubed potatoes
3 tbsp cornstarch
1 tsp garlic powder
1⁄2 tsp paprika
2tbsp vegetable oil
1 onion, peeled and finely diced
1 chilli ( red is usually used in thai cooking but any colour is fine)
3 tbsp garlic & ginger paste
4 tbsp crunchy peanut butter
1 tsp dark sweet soy sauce
100ml coconut cream
1 tbls lemon or lime juice
Combine the Cornflour, Paprika and Garlic Powder to a bowl and coat tofu until all 2cm cubes are evenly covered, shaking off any excess powder.
Then shallow fry the potatoes on a medium heat with two tablespoons of oil until all cubes are golden.
Place the cooked potatoes on Kitchen paper to one side whilst you make the satay sauce.
To make the Satay sauce:
Place a saucepan over a medium heat. Heat the oil and add in the ginger and garlic followed by the peanut butter and stir, breaking it down. It will start to melt. Now add the dark soy sauce, coconut cream and water into the saucepan and stir for 3-4 minutes. The peanut butter will now be incorporated into he satay sauce.
To complete the dish
Simmer the satay mixture on a low heat for around 1-2 minutes, and add the crispy potatoes to the satay sauce and cook until the potatoes soften. If necessary, add more water. Once the potatoes soften, turn off the heat and add in the lemon juice.
Serve the satay potatoes with fried rice or with noodles.