Asian, Dinner, Meat, Recipes

Stir-Fry with a Curry-Peanut Sauce

January 28, 2013

Peanut Stir-Fry from

One of my very favorite meals is Satay Ayam: Indonesian Chicken Skewers drowned in rich peanut sauce. Growing up in Indonesia we got this dish on numerous occasions, mostly cooked by actual Indonesians. Now that we are back in Austria finding that perfect recipe is tough. We’ve tried recreating it several times  but without real success. Honestly, I’ve given up hope that I’ll ever find the prefect recipe. That’s why I created an equally luscious, nutty sauce that goes brilliantly with meats like chicken or turkey or tossed on top of simple stir-fries.

Peanut Stir-Fry from

We had the sauce, generously poured  on top of Asian noodles and turkey chunks that I fried in some coconut oil. Aside from peanuts, the main components of the sauce are curry, coconut milk and spring onions which really spice the sauce up! If you prefer the sauce even hotter just add more chili or spring onions.


This makes a very simple weeknight dinner. You basically throw most of the ingredient in a blender of food processor with a bit of water and blitz until combined. While that’s underway you can cook the noodles and fry the meat. To thicken the sauce simply transfer it into a large enough saucepan add a sprinkle of brown sugar and stir in the coconut milk. Let it simmer until the noodles have cooked. Voila!

Peanut Stir-Fry from


For the sauce:

  • 2 cups {500ml} water
  • 3 spring onions, roughly chopped {white end removed}
  • 2-3 garlic cloves
  • 1 tsp. cumin seeds
  • 2 tsp. honey
  • 2 tsp. curry powder
  • 4 tbsp. soy sauce
  • 75g unsalted peanuts
  • a pinch of salt
  • 2-3 tbsp. brown sugar
  • 70ml coconut milk
  • ~100g creamy peanut butter

Other ingredients:

  • 500g turkey breast, chopped into bite size chunks
  • coconut oil
  • 250g Asian egg noodles


  1. Using a blender or large enough food processor mix together the water, spring onion, garlic cloves , cumin seeds, honey, peanuts, curry powder, soy sauce and salt. Blitz until you are left with a fairly liquid, greenish mixture.
  2. Transfer this mixture into a medium-sized sauce pan and increase the heat. Add 2-3 tbsp. of caster sugar and wait for the sauce to start simmer. Keep stirring. Then reduce the heat to medium-high. After approximately 10 minutes of simmering the sauce will have thickened. Add coconut milk to taste {approximately 70ml-100ml} and the peanut butter and keep stirring for another 10 minutes. 
  3. In the meantime cook the noodles according to the instructions on the pack and set aside once fully cooked.
  4. Heat up about 2 tbsp. of coconut in a large skillet and fry the cut turkey breast until crispy.
  5. Before serving cover the meat with about 5 tbsp. of the thickened sauce. To serve add the noodles into a bowl and cover with the turkey bits and lots of curry-peanut sauce.

Peanut Stir-Fry from

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1 Comment

  • Reply Emily @ Hungry Delights January 29, 2013 at 5:17 am

    This recipe looks so delightful. You have created a recipe that includes all of my favourite savory flavours. I can’t wait to try this 🙂
    xo Emily

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