I am a big fan of satay sauce and love Thai spices. One of my go to favourite dishes is my Chicken Satay which is always very well received! I decided to see if I could make the satay flavours work with Cypriot new potatoes as my entry into the Foodies 100 and Tesco #CypriotNewPotatoes challenge. This was a bit of a gamble but I was delighted with the results. The sauce gets absorbed into the potatoes and the edges have a lovely chewy consistency. You can make it a little less spicy by leaving out the chilli but I loved the fiery kick it added! I used almond butter as I think it is a bit healthier than peanut butter but it works just as well with either. I will definitely be making this again.
Cypriot New Potatoes are available in Tesco stores Nationwide. Thanks to Tesco for the gift voucher to cover expenses for experimenting.
The pictures, recipe and instructions are below the video!
- 750g potatoes, thinly sliced
- 1 400g can of coconut milk
- 1/2 chilli, finely chopped (optional for lovers of spicy food)
- zest & juice of 1/2 lime
- 2 tbsps soy sauce
- 2 cm piece of fresh ginger, grated
- 1 tbsp curry powder
- 3 tbsps almond butter
- place the sliced potatoes in a pan of boiling water and par boil for 15 mins
- drain and place in a baking dish, spreading evenly
- Mix the coconut milk, curry powder, soy sauce, garlic, ginger, lime zest & juice and chilli (omit the chilli if you don't want it very spicy)
- pour the mixture over the potatoes and spread evenly, make sure the mixture goes right to the bottom of the dish
- cover the dish with foil and bake at 200C for 45 minutes
- remove the foil and bake for a further 15-20 minutes
- slice, serve and enjoy
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