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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix chicken cubes with soy sauce, 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.
Boil
Add potatoes to well-salted boiling water in a medium pot. Cook 15–18 minutes over medium-high heat until completely tender. Add kale for the final 4 minutes. Drain thoroughly and return to pot over low heat 1 minute to steam off excess moisture.
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.
Grill
Thread marinated chicken onto metal or pre-soaked wooden skewers (about 2 skewers). Heat a small griddle pan or grill to high. Grill skewers 3–4 minutes per side until deeply charred and cooked through with no pink interior.
Plate
Spoon satay stamppot 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.