Friday, 24 January 2014

Thai Satay (gluten, dairy, sugar + meat free)




It is Friday after all....and time for take out! Just try this if you want to cut the calories and the cost!

All of the ingredients are healthy and nourishing. This is a vegan recipe but you can add chicken if you're not a veggie! It only takes about 20 minutes....enjoy your Friday evening x

Ingredients + Instructions:


  • 1 Tbsp coconut oil (or another oil)
  • 1 Can of Light Coconut Milk
  • 2 Tbsp Red Curry Paste (I use Thai Taste brand as theirs has no sugar)
  • 3 Tbsp Crunchy Peanut Butter
  • 1 Tbsp Zylitol (or brown sugar if you don't have zylitol)
  • 400ml veggie stock
  • 4 Tbsp Soya Sauce (I use Tamari Soya Sauce)
  • Brocolli (washed and broken) Spring Onion (chopped), Corn + Mange Tout (washed)
  • Noodles (I use Brown Rice Noodles)




  1. Heat your oil in a wok. 
  2. Once it's hot pour all the coconut milk into the wok and leave it on a high heat until the milk begins to slightly thicken. (3-4 minutes)
  3. Turn the heat down a little and add the curry paste and peanut butter and stir it until it's well mixed in with the milk.
  4. Add the sugar, soya sauce and stock and bring it to the boil. (2-3 minutes)
  5. Meanwhile cook your noodles according to their instructions (if they're 'add to wok' noodles then you can just wait and bung them into the wok in the end).
  6. Add the corn, broccoli and mange tout and spring onion to the sauce in the wok and cook on a medium heat for another 4-5 minutes. (If you'd prefer your broccoli to be softer boil it separately and add it to the wok in the end).
  7. You can add herbs at this point; coriander and basil work well but the dish tastes amazing without them too.
  8. Add your noodles to the wok, sprinkle with crushed peanuts if you like and serve!










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