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FODMAP friendly vegan satay with natural peanut butter

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 3 tablespoons peanut oil
  • 4 kaffir lime leaves
  • 2 teaspoons kaffir lime zest
  • 1 tablespoon grated ginger
  • 1/2-2 red chillies finely chopped
  • 140 g under 1 cup natural (nothing added but peanuts and salt) peanut butter, smooth or crunchy
  • 1 can of coconut milk check it has no fillers
  • 2-5 tablespoons Tamari to taste
  • 2-4 cup rice wine vinegar to taste
  • 1-2 tablespoons maple syrup to taste
  • Salt and generous white pepper to taste
  • 1/2 tablespoon tamarind paste
  • Squeeze of lime juice to taste



  • Add the peanut oil to a large saucepan, and place over a low-medium heat. Once hot, add the kaffir lime leaves and zest, chillies and ginger, and cook for 3-5 minutes until fragrant, but not burned.
  • Add the peanut butter, and stir throroughly to combine. It will take a few minutes for it to loosen up. Once it has, add the coconut milk, and stir very well to combine.
  • Add the remaining ingredients, tasting and adjusting as you go. Cook until the mixture is nicely combined and fragrant – about 5-10 minutes. Allow the mixture to cool, tasting and adjusting the seasoning/lime juice as you go. Keeps well in the fridge for a couple of days.
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