satay

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

Satay sweet potato curry

coconut oil

onion,chopped

garlic cloves,grated

ginger,grated

tbsp Thai red curry paste(check the label to make sure it’s vegetarian/ vegan)

peanut butter

sweet potato,peeled and cut into chunks

coconut milk

bag spinach

lime,juiced

rice,to serve (optional)

dry roasted peanuts,to serve (optional)

Melt 1 tbsp coconut oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> 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.

These Thai inspired chicken skewers are marinated with aromatic lemongrass and fresh garlic, then grilled for big, gutsy flavors. Serve with peanut sauce for a mouthwatering appetizer or healthy weeknight dinner.

Grilled Lemongrass Chicken Satay

recipe 5 Ingredient Peanut Sauce

chicken breasts (about 1.5 pounds chicken (breasts

mirin

garlic (minced)

stock lemongrass (bottom 1/3 (tender inner layer), minced)

tsp coconut sugar

black pepper (about 1/2 tsp)

salt

tsp Worcestershire (or fish sauce)

soy sauce (or gluten free tamari)

tsp sesame oil

vegetable oil

oz fresh cilantro (chopped)

Soak 4 bamboo skewers in water for 30 minutes or soak 4 stocks thin lemongrass to use those as the skewers.

Cut the chicken breast lengthwise into strips 2&quot; thick. Turn the chicken and cut strips into cubes 2&quot; thick. Place chicken in a medium bowl or plastic bag.

Add marinade ingredients (mirin, garlic, lemongrass, coconut sugar, black pepper, salt, Worcestershire, soy sauce, sesame oil, and vegetable oil) directly to the chicken. Massage and marinade for 30 minutes at room temperature or overnight in the refrigerator.

Preheat the grill to medium high heat. Skewer the chicken.

Scrape the grill grates clean then place the chicken skewers on the grates and close the lid. Rotate with tongs after 5 minutes or until you see a deep black char. You can even use a crushed stock of lemongrass to brush the chicken with extra marinade as it cooks.

Remove the cooked chicken and garnish with chopped cilantro and peanut sauce. Serve hot.

https://www.youtube.com/watch?v=gGUBf6Uh-Ac

How to make lemongrass chicken satay on the grill with The Frayed Apron - head to https://www.thefrayedapron.com/chicken-satay/
for the full recipe (including the BEST peanut sauce)

music: bensound.com

BEST Chicken Satay!

I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe

coriander seed

(4 grams) whole white peppercorns

(12 grams) palm sugar,

garlic,

ginger

shallot,

(1-inch) knob fresh turmeric, peeled, turmeric powder

(15-ounce; 425 grams) can coconut milk, divided

(30 milliliters) Asian fish sauce

Kosher salt

(680 grams) boneless, skinless chicken thigh,

recipe Peanut-Tamarind Dipping Sauce,

cucumber,

Toast coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, about 1 minute. Alternatively, place on a heatproof plate in the microwave and microwave at 15-second intervals until fragrant. Transfer to mortar and crush to a powder with pestle. Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass and crush to a paste. Transfer paste to a medium bowl and stir in half of coconut milk, all of fish sauce, and 1 teaspoon (4g) salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.

Add chicken and turn to coat. Transfer to a 1-gallon zipper-lock bag, remove as much air as possible (you can use the water displacement method for this) and refrigerate for at least 1 and up to 8 hours.

Remove chicken from bag and thread onto bamboo or metal skewers, using an onion or potato to help you do so faster and more safely. Pack chicken in tightly on skewers as you go.

Light 2/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chicken directly over hot side of grill and cook, turning occasionally and brushing with remaining coconut milk every minute, until chicken is cooked through, about 6 minutes total.

Remove from grill and serve immediately with peanut-tamarind sauce, cucumber, and sliced shallot.

From Liz Moody's <a href="https://www.amazon.com/gp/product/0525573275/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525573275&amp;linkId=663b2ca9796d6f81b5beeeca539f7c9a" target="_blank" rel="nofollow noopener">Healthier Together</a>

For video guidance, <a href="https://www.instagram.com/stories/highlights/17990905438207327/" target="_blank" rel="noopener">watch on Instagram Stories</a>.

A few notes:
<ul>
 	<li>Original recipe calls for red bell pepper, which I will absolutely use come summer time. I've used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red.</li>
 	<li>Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don't like cilantro, you can use parsley instead.</li>
 	<li>This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing.</li>
 	<li>I love the <a href="https://www.amazon.com/gp/product/B01MG5WQ30/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01MG5WQ30&amp;linkId=36c675955e7b36087ccaf82ed0dd3047" target="_blank" rel="nofollow noopener">Maranatha</a> brand of peanut butter, and though I haven't tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can't eat peanuts, almonds or cashews would work well in their place.</li>
</ul>

Chopped Thai Satay Salad with Peanut-Ginger Dressing

raw, unsalted peanuts (or other nut)

cabbage

salt,

beets (about 1 lb.), unpeeled, ends trimmed, see notes above

scallions,

cilantro,

peanut butter or other nut butter

lime juice

garlic cloves, finely minced or grated

grated (or finely minced) fresh ginger

soy sauce

sesame oil

maple syrup

cayenne, optional

Flaky sea salt

Make the salad

Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

Make the dressing

In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

just made this and planning to serve into two tupperwares with a bit of chicken for my husb and I to sneak into a movie theatre tonight ;) my tastes so far--delicious!

I received two golden beets in this weeks CSA box! We just made this recipe as written, sans cilantro since we're out of it, and it is AMAZING! Thanks so much for a delish and timely recipe!

Made this tonight and it is DELICIOUS!! I used red pepper and topped with Planters dry roasted peanuts. Looking forward to tomorrow’s lunch!

delicious! had a giant head of napa cabbage and have made two batches of this. love all the recipes you share!

OH my goodness. This salad is delicious!! I used cooked red beets and it came out fine.

Hi,

I made the recipe and I love it. The sauce is so tasty. I want to know if it can be made in batches and stored? Have you tried this before?

Thanks

Caron

This is absolutely the best slaw of any kind that I have ever had!  It’s amazing!  It has such a fresh, light flavor that I find totally addictive.  I used dry roasted peanuts that I had on hand and just rinsed the salt, but they would probably be fine without rinsing. Make sure to use fresh ginger and don’t be shy with the cayenne. You could even sprinkle a little turmeric to add that boost. You’ll get so many compliments if you bring this to a summer picnic!

We make this salad often, we love it so much! I almost always make it with your peanut sauce from your satay recipe. I love adding edamame and rice or soba noodles and sometimes shrimp or shredded chicken. It's so delicious and crunchy! Oh and I highly recommend adding basil if you have it. The herbs really make this dish sing.

This creamy satay beef noodle soup is my go-to for every winter! You&#x27;ll love this easy, delicious and warming recipe.

Satay Beef Noodle Soup

L / 41 US cup chicken and pork stock

jars BBQ satay sauce

jars sate chili sauce

coconut cream

salt ((or

chicken bouillon powder

tbsp rock sugar ((or ot taste))

noodles

beef

tomatoes

bean sprouts

cucumbers

Thai basil

Start by preparing the chicken and pork stock. This will be the base of the broth.

When the bones are soft, turn the heat on high and add all the sauces and seasoning. Let it simmer for 20 minutes.

Enjoy the broth with noodles!

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Yellow Squash Lasagna  Recipe by Tasty

yellow squashes

kosher salt, divided

pepper, divided

garlic powder

onion powder

oregano, divided

olive oil

½ white onion, diced

chicken

thyme

oz crushed tomato, 1 can

ricotta cheese

parmesan cheese

eggs

nonstick cooking spray

mozzarella cheese, sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.

Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.

Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.

Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.

Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.

In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.

Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.

Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles

Bake for 30 minutes, or until the cheese is browned and melted.

https://vid.tasty.co/output/120182/landscape_480/1545074526

Peanut Chicken Soba Noodles Recipe with bell peppers, kale and delicious sauce. 30 minute dinner idea your husband and kids will actually eat.

Peanut Chicken Soba Noodles

soy sauce (low sodium)

water

tbsp honey

tbsp rice vinegar

peanut butter (unsalted)

cornstarch

garlic

noodles rice

1.5 lbs boneless & skinless chicken breasts (thinly sliced)

large bell peppers

kale (coarsely chopped & packed)

peanuts (unsalted)

green onion sprigs (chopped)

tsp red pepper flakes

Bring medium pot, filled half with water, to a boil. In the meanwhile, get all ingredients ready, most importantly, cut the chicken, chop vegetables and measure peanuts. In a medium bowl, whisk Sauce Ingredients and set aside.

Add soba noodles to a pot with boiling water and cook for 2 - 3 minutes or al dente, stirring constantly and making sure the noodles do not stick. Reserve about a cup of noodles' water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.

Preheat non-stick wok or large deep skillet on high heat and add chicken. Cook until golden brown, stirring occasionally. This should take about 10 minutes (depending how much water your chicken contains). Add 1/3 of prepared Sauce and stir constantly for a minute or until sauce thickens and coats the meat. Remove from heat and transfer a bowl. Set aside.

Rinse and dry wok/skillet and return to the stove, on high heat. Add bell peppers and stir fry until fragrant and some peppers are golden brown, stirring constantly. Reduce heat to medium and add kale, soba noodles, chicken and remaining sauce. Stir gently until mixed, about a minute and remove from heat. Sauce will thicken as it warms up. If noodles absorb too much sauce, add some reserved noodles' water. Add peanuts, green onions and red peppers flakes. Serve hot.

Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue. 

Chicken satay

450 grams/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes

1½ tbsp groundnut (peanut) oil

tbsp light soy sauce

Shaoxing rice wine

black pepper

tsp cornflour

sesame paste peanut butter

tbsp chilli bean sauce (available from Asian grocers)

tbsp garlic

tsp chilli oil

tbsp Chinese white rice vinegar or cider vinegar

pepper

tsp sugar

tbsp water

onions

Peanut butter is a store-cupboard hero and makes a great sauce in this quick Indonesian-style peanut butter chicken. The secret is to get the right balance of sweet, salty, sour and hot. Serve with rice and/or steamed greens.

Each serving provides 431 kcal, 27g protein, 10g carbohydrates (of which 8g sugars), 30g fat (of which 18g saturates), 3.5g fibre and 1.4g salt.

Peanut butter chicken

tbsp oil

shallots,

red peppers,

red chilli, seeds removed and chopped

garlic cloves,

peanut butter (smooth

limes, juice only

coriander

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

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