Turkey Satay with Basmati Rice

The old favourite – but made by you!


  • 1 packet turkey breast stir fry
  • 300g trophy basmati rice
  • ½ red onion, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 tblsp soy sauce
  • 2 tblsp peanut butter
  • 1 x 3cm piece ginger, peeled and cut into sticks
  • 4 spring onions, cut into 2cm pieces
  • 2 tblsp olive oil
  • 1 small carrot (optional)
  • Splash white wine vinegar (optional)


  1. Place the garlic, ginger and red onion into a pan with the olive oil and cook over a medium heat for three minutes.
  2. Add the coconut milk, peanut butter and soy sauce and bring to a simmer, stirring to melt the peanut butter.
  3. Add the turkey and stir well, making sure the meat is separated. Bring back to a simmer and cook gently for 6-7 minutes.
  4. Then put your rice on. Cook as per packet instructions.
  5. Add the spring onions to the turkey mixture and cook for two more minutes. Season and serve.
  6. If you would like a little extra heat, sprinkle some cayenne pepper on top.
  7. Optional: some carrot sticks, turned in a little vinegar, will lift.


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