OK I know what you’re going to think when you look at the ingredients list…
This sounds delicious Jules, but where am I going to find macadamia butter?!
I know. I know.
I’ve been making my own macadamia butter since my Irishman got me a new food processor last year.
It’s so so good. I don’t think we’ll ever go back to peanut butter.
But don’t let the absence of macadamia butter in your life stop you from enjoying this delicious unusual take on the peanut based satay.
Either substitute in any nut butter that you do have OR just serve with plenty of chopped roast macadamias.
The flavour will still be out-of-this-world good!
And you’ll get the added bonus of the crunchy texture.
- 1 can coconut milk (400mL / 14oz)
- 6 kaffir lime leaves finely sliced or zest of 1 lime
- 2-3 teaspoons curry powder
- 300 g (10oz) salmon or other protein
- 3-4 tablespoons macadamia or other nut butter
- bok choy or baby spinach leaves to serve
Combine coconut milk, lime leaves (or zest) and curry powder in a medium saucepan. Bring to a simmer.
Slice salmon / protein into bite sized chunks. When the sauce is simmering, add the salmon and simmer gently for 5-10 minutes or until salmon is cooked through.
Remove from the heat. Stir in the nut butter and a generous pinch of salt. Taste and add more salt if needed (and more nut butter if you like it richer).
Break bok choy into individual leaves and divide it (or the baby spinach) between two bowls. Top with the curry.
NET CARBS: 13g / serve
Variations & Substitutions for Macadamia Satay
no nut butter – just serve with finely chopped roast nuts instead.
to make macadamia butter – roast macadamias (160C / 320F 15 minutes) then puree in a food processor with a little salt until you have a smooth paste – will take 5-10 minutes. For a less expensive option replace half the macadamias with blanched almonds.
Keto / ultra low carb – serve with baby spinach.
vegetarian – cooked chickpeas, cooked lentils, eggs (simmer gently in the sauce – so good!).
nut-free – skip the nut butter and use coconut cream instead of the coconut milk. Or use tahini (sesame seed paste) instead of the nut butter.
more substantial (carb lovers) – steamed rice or rice noodles.
more substantial (low carb) – roast macadamias, more salmon, more low carb veg, cauliflower rice.
different nuts – any nut butter will work such as cashews, peanuts, almond butter or ABC (almond, brazil, cashew) butter.
Low FODMAP – serve with baby spinach. Replace half the coconut milk with water or stock.
family-friendly – use a mild curry powder or replace with a mixture of cumin and coriander.
different vegetables – serve curry with shredded cabbage, cooked greens, spiralized zucchini or cauliflower ‘rice’. Or simmer diced veg in the sauce until tender before adding the protein. Best options for the cooked-in-sauce option include cauliflower, broccoli, sliced cabbage, sweet potato, red capsicum (bell peppers), zucchini or eggplant.
different protein – chicken thigh or breast fillets, cooked chickpeas, cooked lentils, eggs (simmer gently in the sauce – so good!).
Waste Avoidance Strategy
can coconut milk / curry powder / macadamia or other nut butter – keep them in the pantry.
kaffir lime leaves – freeze them.
limes – whole limes will keep wrapped in a plastic bag in the fridge for months.
salmon or other protein – freeze them.
bok choy – best to use for another meal. Can be frozen.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Yes! Just cook as per the recipe but keep the veg separate. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer and add the veg.
Recipes Similar to Macadamia Satay
- Quick Tuna Curry Bowls
- ‘Buy Nothing New’ Curry
- The Best Thai Red Curry Paste Substitutes
- Indian Spiced Salmon with Minty Yoghurt
- One Pot Cauliflower, Chicken & Peanut Curry
- Massaman Curry in 10 Minutes
Have fun in the kitchen!