Satay Kangaroo Recipe

Name: Satay Kangaroo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons chunky peanut butter; 3 tablespoons water; 1 teaspoon garlic, crushed; 1 teaspoon chili, minced; 1/8 teaspoon turmeric, dried; 1/8 teaspoon cumin, dried; 1/8 teaspoon coriander, dried; 2 teaspoons oil; 1/2 onion, diced; 200 g kangaroo fillets, sliced thinly

Servings: persons

2 tablespoons chunky peanut butter
3 tablespoons water
1 teaspoon garlic, crushed
1 teaspoon chili, minced
1/8 teaspoon turmeric, dried
1/8 teaspoon cumin, dried
1/8 teaspoon coriander, dried
2 teaspoons oil
1/2 onion, diced
200 g kangaroo fillets, sliced thinly

1
Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
2
Heat oil in wok over medium temperature and stir-fry onions until soft.
3
Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
4
Add sauce and bring to a boil.
5
Serve over fried rice or a salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons chunky peanut butter, 3 tablespoons water, 1 teaspoon garlic, crushed, 1 teaspoon chili, minced, and more.

Yes, Satay Kangaroo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Satay Kangaroo

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