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A Staple appetiser in South East Asian restaurants around the world, you'll be hard pushed to find someone who isn't familiar with this delicious tender dish, synonymous with the cuisine. Delicately flavoured with turmeric and curry powder, coconut milk is used to marinate the dish to give it a melt-in-the-mouth texture, typically skewered and grilled to perfection. Paired wonderfully with a creamy peanut dipping sauce for extra decadence, this speedy, flavoursome dish is the ideal start to any South East Asian feast; or for when you're short on time, but need something big on flavour.
Tyga Spices: Ginger & Garlic Paste Fragrant Paste Tyga 40 Soy Sauce Tyga 2
You will need: 500g chicken breast / tofu / courgette, mushroom & red onion 1 tsp salt 1 tbsp honey 165ml coconut milk
For the peanut sauce: 1 tsp honey 3 tbsp smooth peanut butter 165ml coconut milk
Prep for the satay:
For the peanut sauce:
Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper) SOY Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt, Wheat), Salt, Glucose, Barley malt extract, Spirit vinegar). Tyga 2 (Garam masala, Coriander, Cumin & Turmeric)
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.