Macadamia Satay

Macadamia Satay-2

Macadamia Satay

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.

Takes: 15 minutes
Enough for: 2
Net Carbs: 13g / serve

1 can coconut milk (400mL / 14oz)
6 kaffir lime leaves, finely sliced or zest of 1 lime
2-3 teaspoons curry powder
300g (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.

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Variations & Substitutions

pantry-friendly – skip the lime or use frozen leaves. Bok choy = frozen veg or cooked lentils.

no nut butter – just serve with finely chopped roast nuts instead.

no coconut milk – replace with canned tomatoes or a combo or tomato passata / puree (1 cup) and cream (1/2 cup). Add a little extra nut butter to make it richer.

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 – tofu, tempeh, cooked chickpeas, mushrooms, 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) – extra 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!), sliced steak.

more fancy / for entertaining – serve with a few handfuls roast macadamias like I did in the photo. Serve with another curry like Super Green Saag Chicken, Malaysian Golden Egg Curry

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.

Problem Solving Guide

bland – salt, soy or fish sauce or a squeeze of lemon or lime.

too rich – with the coconut milk and nut butter it’s pretty rich which I love. If you prefer a lighter curry add some water or skip the nut butter.

sticking to the bottom – don’t simmer after the nut butter is added or it will want to stick (I learned this the hard way!). If this has happened, just stir to combine as best you can and soak the pot for easier cleaning (sorry!).

fish falling apart – you’ve overcooked it. Will still taste delicious. Next time use less time or a lower heat.

fishy – the fresher your fish the less ‘fishy’ it will taste. Also explore different species of fish as they vary in flavour.

Prepare Ahead

Yes! Just cook as per the recipe but keep the veg separate. 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. Or the veg can be cooked into the sauce before freezing if you prefer.

Macadamia Satay or Yoghurt & Kofta Curry.

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  • We had this for dinner twice this week – once as leftovers – and both times really well received. I made a peanut version as peanut butter is what we have at home and macadamias in Tassie are not cheap! Also added chopped baby carrots, sliced sweet bell peppers and broccoli sprigs to give some extra veg – prefer one pot cooking where it works!
    Where the recipe called for curry powder I went looking for a satay spice mix because my only curry powder would have overshadowed the fish. provided a paste recipe made from fresh ginger, red chilli, lemongrass, shallots, garlic, coriander powder and salt to which I added a little fresh turmeric – put the whole lot in a magic bullet and processed it and started the recipe by cooking it off gently in a little olive oil before proceeding with the steps here.
    This one goes in my favourites – loved it with salmon – looking forward to trying it with chicken. Served it with a little steamed rice.

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