Malaysian Sweet Potato Satay Curry | Mak Tok

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic alternative for seasoning.

Take off the skin of the sweet potatoes.

Cut the sweet potatoes into cubes.

Microwave the sweet potato cubes for at least 2 minutes.

Add oil to a pan and sauté the onions until caramelized.

Add the sweet potato cubes to the pan and fry them briefly.

Add half a can of coconut milk to the pan.

Add 3 tablespoons of Matt cooks up a chili paste and mix everything together.

Put a lid on the pan and let it simmer on low heat for at least 20 minutes.

After 20 minutes, add the remaining coconut milk to the pan.

Add half of the peanuts to the pan and season with soy sauce.

Remove the lid and stir while maintaining low heat.

Add spinach to the curry and mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens