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FODMAP friendly, vegan satay from scratch

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins


  • 3 tablespoons peanut oil
  • 1 cup 140g freshly roasted peanuts, skins removed if they have skins on
  • 4 kaffir lime leaves
  • 2 teaspoons kaffir lime zest
  • 1 tablespoon grated ginger
  • 1/2-2 red chillies chopped
  • 1 can of coconut milk check it has no fillers
  • 2-4 tablespoons Tamari to taste
  • 1/4 cup rice wine vinegar
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon tamarind paste
  • Salt and generous white pepper to taste
  • Squeeze of fresh lime juice to taste



  • Heat the peanut oil in a large saucepan or skillet over a medium heat. Once hot, add the peanuts, kaffir lime leaves and zest, grated ginger and chillies. Turn the heat to low, and cook for 3-5 minutes until fragrant.
  • Use a slotted spoon to carefully transfer the peanuts and flavourings (except the kaffir lime leaves – leave those in the pan) to a mortar and pestle. You could potentially use a food processor, but make sure you allow the mixture to cool completely if you intend to do so.
  • Add the brown sugar to the peanuts in the mortar and pestle, and pound the mixture until most of the peanuts are crushed. You’re looking for the consistency of a very dry crunchy peanut butter.
  • Return the crushed peanuts to the pan, and turn the heat to medium. Once the peanuts are sizzling again, pour in the coconut milk, and stir thoroughly to combine.
  • Once combined, add the remaining ingredients except the lime juice, tasting and adjusting as you go. Start with the minimum suggestions, and work your way up to a flavour that suits you. You can also add more chilli sauce (I use Tabasco) if you want an additional chilli hit.
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