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Macadamia Satay

Total Time 15 minutes
Servings 2 people

Ingredients

  • 1 can coconut milk 400mL / 14oz
  • 6 makurt lime leaves or zest of 1 lime
  • 2-3 teaspoons curry powder
  • 300 g salmon or other fish fillets or other protein
  • 4 tablespoons macadamia butter or other nut butter
  • 1 bunch bok choy or baby spinach leaves, to serve
Metric - US Customary

Instructions

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

Nutrition

Carbohydrates: 13g