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Easy prep
One pot
Dairy Free
Gluten Free

Spicy Satay Curry

with Sweet Potatoes, Jasmine Rice & Peanuts

Cooking time

20 minutes




720 /serving

Fragrant Southeast Asian curry is one of those fail-safe weeknight meals that always hits the spot. Warm and spicy enough to soothe on a cold, rainy night, but brimming with brightness and flavour that feels breezy enough even on the hottest of days, this satay-style version hits all the right notes in only 20 minutes of prep time. Its creaminess comes to us courtesy of a hearty helping of coconut milk; meanwhile, savoury umami undertones emerge as we stir in peanut butter and we get plenty of aromatic zing by throwing in some ginger and lime. Starchy sweet potatoes soak up the fiery broth and just-wilted bok choy adds some green to your bite. Top it with peanuts for crunch and plenty of that beautiful Thai basil, and serve over delicate jasmine rice.

We will send you:

  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Bunch of Thai basil
  • 1 Lime
  • 225g Diced sweet potatoes
  • 225g Bok choy tips
  • 225g Pre-cooked jasmine rice
  • 165ml Coconut milk
  • 25g Peanuts
  • 30g Peanut butter
  • 18g Red curry paste

Contains: Peanuts, Sulphites

You will need:

Medium pot
Salt & pepper
Total Fat
42 g
Saturated Fat
15 g
910 mg
Total Carbs
82 g
10 g
15 g
9 g
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Toast the peanuts
Heat a drizzle of oil in a medium pot on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pot.
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Start the curry
In the same pot, heat a drizzle of oil on medium-high. Add the garlic, ginger and as much of the curry paste as you’d like (add ½ for spicy). Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk (shake before adding), peanut butter and 1 cup water (double for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes, until slightly reduced.
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Cook the vegetables
To the pot of curry, add the sweet potatoes and cook, stirring frequently, 8 to 10 minutes, until tender when pierced with a fork. Add the bok choy (halve before adding) and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
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Warm the rice
While the curry cooks, zest and cut the lime into wedges. Using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. Transfer to a bowl and add as much of the lime zest as you’d like; season with S&P to taste.
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Finish the curry & serve
Pick the Thai basil leaves off the stems; roughly chop the leaves. To the pot of curry, add ½ the Thai basil and juice from ½ the lime wedges (or as much as you’d like); stir to combine. Divide the warmed rice between your plates. Top with the finished curry and garnish with the toasted peanuts and remaining Thai basil and lime wedges. Bon appétit!