Ingredients

For 4 servings

Sauce

• 200g coconut milk
• 50g peanut butter
• 1 1/2 Teaspoon of red curry paste (or more if you want it more spicy)
• 20g soy sauce
• 10g lemon juice
• 1 clove of garlic
• 1 Tablespoon agave syrup
• Pinch of salt

Choice of vegetables

• 1 large onion
• 1 sweet potato

Preparation

Peel the onion and finely chop it.

Peel the sweet potato (or the vegetables of your choice) and cut them into small cubes.

Place the onion and sweet potato in an oiled pan over medium heat.

Meanwhile, prepare the satay sauce: mix the coconut milk, peanut butter, red curry paste, soy sauce, lemon juice, garlic, and agave syrup.

Stir until you have a smooth and homogeneous emulsion.

After 15 minutes of cooking, add the sauce to the vegetables and let it finish cooking on low heat, ideally covered.

Serve with rice or another grain.