Gingerbread Satay Curry


For the Curry

  • 1 jar of Gingerbread Satay
  • 1 tin of Coconut Milk
  • 250g of Tofu or Chicken – chopped into cubes
  • 1 small Red Pepper – sliced
  • 1 small Onion – diced
  • 100 g Green Beans
To Serve
  • Rice/Naan
  • Fresh Coriander to garnish


  1. Marinade the tofu or chicken in the satay sauce overnight but up to 2 hours will still work.

  2. Saute the onion in veg oil for 2- 5 minutes over a medium heat.

  3. Add the tofu/chicken and cook gently for a further 5 minutes.

  4. Add the coconut milk and red peppers and bring to a gentle simmer for 15 minutes.

  5. Add the green beans and simmer for a further 5 minutes or until the sauce has thickened to your liking.

  6. Serve with rice, naan and our Original Mango Chutney.


4 people

Prep Time

15 mins

Cook time

30 mins

Total Time

45 mins


This recipe uses:

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