Le Kit Thai Satay and Spiced Fried Rice

Le Kit Thai Satay and Spiced Fried Rice

Marinated skewers of meat or fish served with as spiced peanut sauce and fragrant fried rice.

Serves4 Origin Far East
Preparation 5 mins (+ 4-12 hrs marinating time) Heat rating (Medium)
Cooking 40mins Ease (Very easy)
Vegetarian No

Ingredients

1 Kit for Thai Satay with Fried Rice
600g beef (onget, bavette), or skinless boneless chicken or lean pork – cut at an angle into thin slices
400ml coconut cream
4 tbsps fish sauce
2-3 tbsps smooth peanut butter
½ tsp sugar
400g basmati or jasmin rice
2 tbsps cooking oil

Preparation

Mix Pouch 1 with 150ml coconut milk and add 2 tbsps fish sauce and mix. Slice the beef, chicken or pork into strips (try to keep the meat thin, this ensures short cooking time and reduces risk of the meat becoming dry) and add to the marinade. Cover with cling film and refrigerate for at least 4/6 hours preferably overnight.

To make the fried rice cook the rice as per the cooking instructions on the packet. Drain and set aside. Heat a wok or large frying pan to a medium high heat and add 2 tsbps cooking oil. Tip in the rice and Pouch 3 stir well allowing the rice to coat in the spices and keep frying for 5-7 mins. Add 1-2 tbsps fish sauce or to taste, stir and cook for a further 1-2 mins. The fried rice can be cooked in advance and reheated before serving.

For the peanut sate sauce put the remaining 250ml of coconut milk in a small saucepan and simmer, add Pouch 2 and simmer gently for 20mins with the lid off to thicken and reduce. Season with 1 tbsp of fish sauce, or to taste. This should resemble a thickish sauce. Add 2-3 tbsps of peanut butter and reduce heat and simmer for a further minute or two. Add the sugar, or a little more to taste. If you think the sauce is too thick add a little hot water to loosen it. This too can be made in advance and reheated. Do not allow the sauce to boil as it may split.

Take the marinated meat out of the fridge ½ hr before cooking to bring it to room temperature. Thread the meat onto skewers. The skewers cook fast so you will only need to cook these 10mins before you are ready to eat. Preheat the grill to its hottest setting, place the meat skewers on an oiled oven tray and grill for 8-10mins – turn once during the cooking time. Cooking time with depend on the meat and the thickness of the slices. Careful not to overcook. Ready to eat immediately

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2 comments have been written about this recipe

Average assessment
Average ease
By Anne-Christine Ma préférée
Assessment Ease  
C'est définitivement mon kit préféré !!! J'adore le goût de la cacahuète et le riz épicé à souhait, un pur délice. A noter: pour les fans de cacahuètes, pilez des cacahuètes grillées et rajoutez-les sur la sauce, divin !
By cyrille Comme toujours excellent!
Assessment Ease  
Premier test de ce kit et comme d'habitude c'est une réussite. un petit gout de Bali avec ces brochettes sauce saté! Pour cette fois j'ai choisi poulet.
Une remarque pour la préparation: Evitez de saler l'eau du riz car les épices sont assez salées.
En attendant le prochain kit!