Ingredients
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
Method
Marinade the tofu or chicken in the satay sauce overnight but up to 2 hours will still work.
Saute the onion in veg oil for 2- 5 minutes over a medium heat.
Add the tofu/chicken and cook gently for a further 5 minutes.
Add the coconut milk and red peppers and bring to a gentle simmer for 15 minutes.
Add the green beans and simmer for a further 5 minutes or until the sauce has thickened to your liking.
Serve with rice, naan and our Original Mango Chutney.
Serves
4 people
Prep Time
15 mins
Cook time
30 mins
Total Time
45 mins
Notes
This recipe uses:
