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A vegetarian version of the popular Thai satay recipe, full of flavors and accompanied by a flavor bomb peanut sauce.
|Garlic cloves||2 pces|
|Yellow curry paste||1 Tbsp|
|Coconut Milk||3 Tbsp|
|Coconut sugar||2 tsp|
|Light soy sauce||1 Tbsp|
|Peanut satay sauce||1 btle|
Crush the garlic
Crush 2 garlic cloves by using a mortar and pestle.
Prepare the marinade
In a bowl, mix together yellow curry paste, crushed garlic, coconut milk, coconut sugar and light soy sauce.
Dice button mushrooms and tofu
Peel the button mushrooms and slice them into large cubes.
Dice the tofu.
Marinade the tofu and the mushrooms
Place the diced tofu and mushrooms in the marinade and toss to coat.
Thread them onto skewers, trying to get them evenly lined up and closely pushed together.
Stir fry the skewers
Heat oil in a large nonstick skillet over medium-high heat until hot. Working in batches, add skewers to pan and cook for a few minutes, turning occasionally, or until cooked through and golden brown.
Brush with the left over marinade.
Serve your plate
Place the skewers on a dish and top with fresh coriander.
Serve hot with SIAM Peanut satay sauce.