Using our Gingerbread Satay Sauce.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves: 4 people
For the Curry
  • 4 tbsp Gingerbread Satay
  • 1 tin Coconut Milk
  • 250 g 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 2 hours before cooking if possible.

  2. Saute the onion in some 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 10 minutes.

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

  6. Serve with rice, naan or both. 


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