2 tablespoons oil
1 large onion, finely diced
3 cloves garlic, crushed
2 teaspoons red curry paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground cinnamon
2 large tablespoons peanut butter (crunchy)
2 tablespoons soy sauce
1 teaspoon salt
2 teaspoons brown sugar
1 tin coconut milk
Heat oil in a medium saucepan. Add onions and garlic, sauté until tender.
Add curry paste and spices, stir over low heat until aromatic. Add peanut butter, soy sauce, salt and sugar. Add coconut milk and stir until well combined. Bring to boil for one minute and remove from heat.
Makes about 3 ½ cups.
1 kg chicken or thigh fillets, diced
1 quantity Satay sauce
1 tablespoon olive oil
1 onion, chopped
1 red capsicum, diced
6 green shallots, finely sliced
2 tablespoons sesame seeds
Heat oil in a heavy-based pan. Cook chicken in batches until browned all over. Remove from pan, set aside. Sauté onion and capsicum for
1 minute. Return chicken to pan. Stir through pre-prepared Satay sauce. Add sesame seeds. Stir until heated through. Serve with rice. Top with shallots.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.