Super-Quick Satay Sauce

If you’ve still got loads of turkey to use up, this recipe is super–quick, easy and transforms left-over meat into a winner with the kids! Satay sounds complicated but it really isn’t, I promise. You can knock up this sauce in a matter of minutes, with the chopping taking the majority of the time! Any left-over satay sauce can be stored in the fridge for up to a week, but I have to warn you, it is rather moorish so it doesn’t usually last that long in our house! Not only is it a hit with the kids, a little kick from adding chilli makes it a grow-up dish too, it’s a real all round winner!

Ingredients:

1/2 a white onion, finely chopped or blitz in a food processor
2 garlic cloves, crushed
2 heaped tbsp crunchy peanut butter
1 tbsp light soy sauce
1 tbsp honey
200ml coconut milk (1/2 a can)
1 red chilli (optional if you like it hot), finely chopped

Method:

Gently fry the onions until translucent
Add the garlic and fry gently for another 2 minutes
Add the peanut butter, soy, honey (and chilli if using)

Add approximately half the coconut milk, stirring until incorporated
Continue to add the coconut milk until you reach the consistency you want

For a dip or coating for chicken satay skewers you will want a thicker consistency than for dressing a stir-fry

Ideas for using your Super-Quick Satay Sauce:

Weave strips of raw chicken, turkey, pork or beef onto skewers and grill until cooked through. Spoon over warm satay sauce to serve.
Kids love to dip! Serve this as a dip for crudities (carrot, cucumber, celery and peppers, raw broccoli and cauliflower also work well!) or cooked cubes of chicken, turkey, pork or beef.
Stir-fry. Fry off your meat (if raw) and veg in a little soy sauce and splash of water. Once they are cooked through (add cook leftover meat now and heat through) add 1tbsp of satay sauce per portion and stir to coat (you only want enough sauce to coat, like a dressing on a salad), serve on a bed of noodles or rice.