Guest Recipe: Turkey Satay Stir Fry

Boatloads of flavour!

With grateful thanks to Tara Sanchez for this delicious recipe. If you’re strict Paleo/Primal we suggest you substitute Sunbutter for the peanut butter.

Satay Turkey Stir Fry (serves 3-4 people)

Ingredients

• 250ml coconut cream
• 4 heaped dessert spoons crunchy peanut butter*
• 1-2 tablespoons of lemon juice
• 3-4 tablespoons of Wheat Free soy sauce (Tamari or Life Free)
• 1 heaped teaspoon chopped garlic
• 1 teaspoon crushed red chillis
• 500g Turkey steaks thinly sliced
• 1 large Onion finely chopped
• 10 baby sweetcorn
• 1 handful Mange tout
• 1 large courgette
• 1 Large Orange(or any other colour) pepper
• 1 dozen stems of sprouting broccoli
• 1 tightly packed cup of finely shredded sweetheart cabbage

To Make the Sauce:

Place the peanut butter in a pan on a medium heat and allow it to start melting, once soft add the coconut cream and bring up to a gentle bubble but keep stirring, add the garlic, chillis, lemon juice and soy sauce and taste and add additional soy and lemon juice to taste, once the garlic has cooked through leave to one side.

To Make the Stir Fry:

Rough chop the vegetables and dry fry the turkey and veggies in a wok, if you must add oil a little touch of peanut oil is preferable. Once the stir fry is nearly ready pour over the sauce and bring back up to temperature.

Serve and enjoy.

*Note on the Peanut butter, most butters contain Palm Oil which as we know is pretty shoddy for the environment, however I found the only ones that didn’t contain it were loaded full of sugar, in fact with one supermarket own brand it was the next biggest ingredient after the peanuts. So it becomes a trade off, so I opted for a brand which didn’t have any sugar and was supposed to use responsibly sourced Palm Oil, the choice of course it yours

**Extra note on Peanut butter from Karen. MyProtein sell a peanut butter which has no added salt, sugar or palm oil. This is just a link, we don’t get anything in return for recommending them.