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Macadamia Satay

Macadamia Satay

Course Dinner
Cuisine asian, Malaysian, Thai
Keyword 6-ingredients, curry, macadamia, salmon, satay, simple
Total Time 15 minutes
Servings 2 people


  • 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


  1. Combine coconut milk, lime leaves (or zest) and curry powder in a medium saucepan. Bring to a simmer.
  2. 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.
  3. 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).
  4. Break bok choy into individual leaves and divide it (or the baby spinach) between two bowls. Top with the curry.