Satay Veggie Curry

Posted by Nick Sheridan on February 20, 2020

Ingredients

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 99^th 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

Method

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, 99^th 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.

Dinner Lunch Recipes

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Satay Veggie Curry

Ingredients

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 99^th 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

Method

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, 99^th 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.

Recipes

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Salted Pistachio Cookie Dough Balls

Ingredients

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

Method

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.

Recipes

Birthday Cake Crackle Bites

Salted Pistachio Cookie Dough Balls

¼ cup 99^th Monkey Salted Peanut Butter

In a separate bowl combine, brown sugar, soy sauce , salt, tamarind puree, Thai red curry paste, garlic, 99^th Monkey Salted Peanut Butter and coconut milk, then poor into pan.