Here’s a recipe made for making and freezing, then thawing and enjoying on another night – less work and more ‘me’ time!
Ingredients
- 3/4 cup smooth peanut butter
- 1/3 cup coconut milk
- 1/4 cup Thai sweet chilli sauce with ginger
- 2 garlic cloves, crushed
- 1/3 cup Massel chicken style liquid stock
- 1 tablespoon lime juice
- 1kg pork scotch steaks, thinly sliced
- Cooked frozen stir-fry vegetables, to serve
- Chopped fresh coriander leaves, to serve
- Chopped toasted peanuts, to serve
Equipment
- You’ll need 16 pre-soaked bamboo skewers.
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
- Step 2Combine peanut butter, coconut milk, chilli sauce, garlic, stock and lime juice in a bowl. Thread pork onto 16 skewers. Place 8 skewers on prepared tray. Spoon half the peanut butter mixture over skewers. Reserve remaining skewers and peanut butter mixture for freezing (see note for instructions on freezing remaining skewers and peanut butter mixture).
- Step 3Bake skewers for 20 to 25 minutes or until pork is cooked through. Serve with stir-fry vegetables, coriander and peanuts.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
725 kj
Energy
9g
Fat Total
2g
Saturated Fat
2g
Fibre
18g
Protein
34mg
Cholesterol
178.37mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
Notes
Makes 8 to serve now and 8 to freeze. Variation: Use 1kg chicken tenderloins instead of pork scotch steaks.
To freeze: Place 8 skewers and half the peanut butter mixture in a snap-lock bag or airtight container at end of step 2. Freeze skewers for up to 3 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. Place skewers on prepared tray. Drizzle with peanut butter mixture. Follow recipe from step 3.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas