Tempeh (Or Chicken) Satay With Curried Cashew Sauce

“Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Cooking Light, SEPTEMBER 2002”
READY IN:
1hr 5mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare tempeh or chicken:.
  2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
  3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
  4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
  5. Uncover mixture and increase heat to medium-high.
  6. Cook 4 minutes or until golden brown or done, turning frequently. Cool.
  7. To prepare sauce:
  8. Heat a small saucepan coated with cooking spray over medium-high heat.
  9. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.
  10. Stir in curry powder and turmeric; sauté 1 minute.
  11. Add water. Bring to a boil, and cook 1 minute.
  12. Cool 5 minutes.
  13. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth.
  14. Place a toothpick in each tempeh/chicken piece.
  15. Serve with warm cashew sauce.
  16. For Vegetarian do not use Chicken.

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