Trisha's Thai style beef satay: Today

Ingredients

Serves: 4 people

467 calories per portion

Gluten-free depending on your soy sauce

Sauce:

• 400 ml light coconut milk
• 60g crunchy peanut butter
• Juice of 2 x limes
• 3 x tsp of honey
• 30g curry powder
• 30ml soya sauce
• 30g red curry paste
• 2 x red chillis chopped
• 1 x inch ginger
• 4 x cloves garlic
• Bunch of coriander
• 1 x red onion

Veg:

• 300g lean beef fillet sliced thinly
• 1 x red pepper sliced
• 1 x red onion sliced
• 6 x mushrooms
• 1 x head of broccoli
• 4 x carrots grated
• Chopped spring onions and coriander
• Sea salt & pepper

Rice:

• 200g basmati rice
• 400ml of water
• 4 tsp of soy sauce
• 2 x eggs

Method

1. Place your coconut milk, peanut butter, lime juice, honey, curry powder, red curry paste, garlic, onions, ginger & chillis & coriander in a blender. Blitz well!
2. Fry your beef in hot oil with some salt and pepper
3. Pour in your blitzed sauce and add carrots, onions , peppers and simmer for 20 minutes.
4. At the end add in your chopped spring onions & coriander.
5. For your rice bring to the boil and leave cool slightly. Heat a large pan and add in your olive oil.
6. Fry your rice and move to the side and crack an egg in. Stir well and add your soy sauce. Serve.

Top tips:

• Stir your sauce often as the peanut butter can stick.
• To reduce calories, you can swap your coconut milk for light and you can use peanut butter powder instead of actual peanut butter.
• Add in your carrots at the end as these give a vibrant color and lovely sweetness!
• If you are batch cooking, always make sure you only reheat your rice ONCE and make sure it is very hot so that all bacteria is completely gone.
• Make sure it is cooled before you put it in the fridge.
• To make this vegan or vegetarian friendly please replace your chicken with tofu and your honey with agave syrup.