Fusion Kitchen · Dinner
Peanut Satay Mashed Potatoes
Peanut Satay Stamppot
An Indonesian-Dutch rijsttafel family classic, Dutch stamppot of mashed potato and kale rebuilt with a peanut satay and coconut milk base so the European comfort and Indonesian depth are structurally fused, topped with grilled chicken satay skewers and a quick pickled cucumber.
$
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
640Calories
44gProtein
28gFat
58gCarbs
10gSugar
7gFiber
720mgSodium
115mgChol
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Instructions
1
Prep
Mix chicken cubes with 1.75 tbsp soy sauce, 1/3 cup coconut milk, turmeric, coriander, garlic, brown sugar, and salt; set aside 15 minutes. Combine cucumber slices with rice vinegar, caster sugar, and a pinch of salt; set aside. Peel and chunk potatoes. Remove kale stems and chop roughly.
2
Boil
Add potatoes to well-salted boiling water. Cook 15–18 minutes over medium-high heat until completely tender. Add kale for the final 3 minutes. Drain thoroughly and return to pot over low heat 1 minute to steam off excess moisture.
3
Build
Whisk peanut butter, coconut milk, soy sauce, ginger, garlic, and lime juice until smooth. Mash potatoes and kale together with texture remaining. Fold in satay mixture until fully incorporated. Season with salt to taste and keep warm over low heat.
4
Grill
Thread marinated chicken onto 2 metal or pre-soaked wooden skewers. Heat griddle pan or grill to high. Grill skewers 3–4 minutes per side until deeply charred and cooked through with no pink interior.
5
Plate
Spoon satay stamppot into a serving bowl or onto individual plates. Lay grilled chicken skewers on top. Scatter crispy fried shallots and fresh coriander over. Serve pickled cucumber and sambal oelek alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) boneless skinless chicken thighs
- 1.75 tbsp soy sauce
- 76ml (1/3 cup) coconut milk
- 0.25 tsp ground turmeric
- 0.5 tsp ground coriander
- 2 garlic cloves
- 0.5 tbsp soft brown sugar
- 0.75 tsp fine sea salt
- 500g (17.6 oz) floury potatoes
- 100g (3.5 oz) curly kale
- 2 tbsp smooth peanut butter
- 8g (small handful) fresh ginger
- 0.5 tbsp lime juice
- 100g (3.5 oz) cucumber
- 1 tbsp rice vinegar
- 0.75 tsp caster sugar
- 1.5 tbsp crispy fried shallots
- 8g (small handful) fresh coriander
- 1 tbsp sambal oelek