1 cup snow peas
½ boc choy sliced
1 carrot sliced
1 brown onion diced
1 potato diced
½ red capsicum sliced
1 can coconut milk
¼ cup 99th Monkey Salted Peanut Butter
1 tbs sweet soy sauce
1 tbs packed brown sugar
1 tbs Thai red curry paste
½ tsb Tamarind puree (optional)
A pinch of salt
1 tbsp minced garlic
Coriander leaves to garnish
Lime wedges to garnish
Red chilies, sliced to garnish
Fry onion with a splash of oil in a saucepan.
In a separate bowl combine, brown sugar, soy sauce , salt, tamarind puree, Thai red curry paste, garlic, 99th Monkey Salted Peanut Butter and coconut milk, then poor into pan.
Add chopped carrot, potato and sauce to the saucepan.
Let the Satay simmer for approx. 15 mins.
Add boc choy, snow peas and capsicum and simmer for additional 5 mins.
Pour desired amount into a bowl and serve with rice, coriander, lime and peanuts.