You know how much I love Asian food right? With this recipe, today I am taking you all the way to Thailand!
I took inspiration from all the chicken-based recipes out there, but I used tempeh instead. Also, it is the second time I have been making it, so it’s well tested and approved by The Cooking Flea and her staff.
Jokes apart, next time you are invited to a barbecue, keep this recipe in mind and bring it along: charring the tempeh on a proper grill will make it even tastier than baking it in your kitchen oven. But if you are home and fancy Thai food, the oven will do as well, after all, this is how I made it!
½ tsp curry powder
½ tsp salt
2-3 tbsp neutral-tasting oil
INGREDIENTS for the satay sauce:
1 tbsp neutral-tasting oil
15gr crushed peanuts
1 - 2 tbsp Thai red curry paste
120g coconut milk
1 tbsp peanut butter
1 - 2 tsp soy sauce
1 tsp caster sugar
Mix the curry powder, salt and oil. Cut the tempeh into chunky sticks (about 5 to 8) and marinate for at least 30 minutes, overnight is better.
Once ready to cook, thread the tempeh sticks into the bamboo skewers and grill until charred on all sides. If you don’t have a grill pan or a barbecue, simply bake the tempeh at 180°C for about 20 minutes, turning it halfway through. If baking it, thread it into the skewers after cooking.
Meantime, prepare the satay sauce: crush the peanuts, toast them in a pan and set aside.
In the same pan, heat the oil, then add the red curry paste and cook for a minute, until fragrant. Pour the coconut milk, peanut butter, soy sauce, sugar and roasted peanuts. Cook for a few more minutes. Then remove from heat and adjust with more soy sauce, curry paste or sugar.
Pour the satay sauce into a bowl, plate up the skewers and enjoy them dipped in the sauce.