This dish can be made with pretty much any meat or seafood. It takes no more than 15 minutes, including slicing the ingredients
(so you will need to start cooking the rice before you start the satay)

Turkey Satay Curry

This is an Dutch style satay, so the sauce is thicker & spicier than a typical Thai satay. It is more of a satay curry than than the kind of satay that you may be used to.

1. Chop 2 onions (or 1 onion & 1 pepper/capsicum/paprika). Slice 6 ounces of turkey breast into strips about half a centimetre thick. Slice about 3 medium sized mushrooms.
2. On a medium heat, begin to fry the onions & meat, in a wok or saucepan, in about 2 tablespoons of oil (with some other sorts of meat you can manage with less oil). Stir often enough to prevent the meat from sticking.
3. Add a little (probably no more than a level teaspoon) sambal oelek (chili & oil paste) to taste. If you have no sambal, you can use tabasco, or include a very finely chopped fresh chili with the onions (fry the chili for about one minute before adding the onions). Add about a quarter of a level teaspoon of salt, and a level teaspoon of brown sugar.
4. When the meat is browned and the onions are transparent , add the mushrooms and fry for another 2 minutes, stirring occasionally.
5. Add 2 tablespoons of soy sauce, and 2 heaped tablespoons of peanut butter (or tahini, the sesame seed equivalent). Stir in.
6. Add water, beer, or wine (red or white, whichever you prefer) to get the sauce to the right consistency (it should be a coating-sauce, thicker than gravy). Remember that as the sauce cools it will thicken.
7. Optionally, you can add a sliced banana. If so, be very gentle when you stir the sauce, otherwise the banana will get all mushed up.
8. You can taste the sauce and adjust the flavour (by adding sambal, soy sauce, wine, etc.). If the sauce is too spicy, add sugar. Stir in any late additions very well.
   
9. When the sauce is to your satisfaction, serve on a bed of rice .