⅓ cup crunchy peanut butter
½ teaspoon curry powder
500g kangaroo steaks - thinly sliced
salt and white pepper
1 large onion - coarsely chopped
1 clove of garlic - very finely chopped
1 can button mushrooms
2 tablespoons vegetable oil
1 tablespoon sesame oil
165ml of coconut cream
1 Mix the peanut butter, curry powder and ½ cup of water into a sauce. Set this aside.
2 In a large saucepan, bring water to the boil and add the noodles. Turn the heat down and allow the noodles to simmer for 15 minutes.
3 Season the meat to your liking.
4 In another large saucepan, heat the vegetable oil and sesame oil on high heat. Add the meat and stir vigorously for several minutes.
5 Add the onion and garlic and stir-fry for several minutes.
6 Add the mushrooms and its water. Gently simmer, covered, for 5 minutes.
7 Stir through the satay sauce and then the coconut cream and allow to heat through.
8 Drain the noodles and serve with the satay kangaroo.