I love how quickly everything comes together while still tasting like a slow-cooked dish. The sausage adds hearty flavor, the vegetables bring color and texture, and the satay sauce ties everything together with a perfect balance of sweet, salty, and gently spicy notes. It’s a weeknight dinner that feels exciting but requires almost no fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups white rice 400g pork or beef sausages 2 tsp oil 1 red onion, sliced 2 garlic clove, crushed 400ml coconut milk 3 Tbsp peanut butter 1 tsp brown sugar 2 tbsp sweet chilli sauce 3 tbsp soy sauce ½ cup water 1 carrot, peeled and sliced 100g green beans, chopped
To serve Fresh coriander (optional) ½ lime, cut into wedges
Directions
I start by cooking the rice according to the packet instructions and keeping it warm.
I remove the sausage meat from the casings and roll it into small balls. I heat the oil in a large frying pan over medium heat and cook the sausage balls for about 5 minutes, turning them regularly until browned on all sides.
I add the sliced red onion and a splash of water to help it soften, cooking for about 3 minutes before stirring in the crushed garlic.
I make a space in the center of the pan and pour in the coconut milk. I stir in the peanut butter, brown sugar, sweet chilli sauce, and soy sauce until everything forms a smooth sauce.
I add the water, carrots, and green beans, stirring to combine. I let the mixture simmer on low for 5–10 minutes, allowing the vegetables to soften and the sauce to thicken.
Once the sausage balls are fully cooked and the vegetables are tender, I serve the mixture over the hot rice. I finish each bowl with fresh coriander and a squeeze of lime.
I sometimes add a teaspoon of curry powder or chili flakes for extra heat. Broccoli, courgette, snow peas, or spinach all work well in place of the green beans. Chicken sausages give the dish a lighter flavor, and jasmine rice or brown rice also make great bases.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I warm the satay mixture gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens. I store the rice separately to keep the texture from becoming mushy.
FAQs
Can I use pre-cooked sausages?
Yes, I slice them and add them after softening the onions, reducing the initial browning time.
Can I use light coconut milk?
Yes, though the sauce won’t be as creamy.
Can I make this nut-free?
Sunflower seed butter works well in place of peanut butter.
Can I use frozen vegetables?
Yes, I add them straight to the pan with no thawing required.
How can I thicken the sauce more?
Letting it simmer longer or adding a little extra peanut butter works well.
Can I make it spicier?
I add chopped fresh chili or extra sweet chilli sauce.
Does this work with different meats?
Chicken mince or turkey mince rolled into small balls works beautifully.
Can I substitute the rice?
I’ve served it with noodles or quinoa with great results.
How do I keep the sausage balls from breaking?
Rolling them tightly and browning them gently helps them hold their shape.
Can I meal prep this?
Yes, it reheats very well and is great for lunches.
Conclusion
I love how these satay sausage rice bowls bring together creamy sauce, tender vegetables, and flavorful sausage in a dish that feels cozy and satisfying. It’s easy, customizable, and full of big flavor—the kind of recipe I return to whenever I want something quick but deeply comforting.
A quick and comforting satay-style rice bowl featuring browned sausage balls simmered in a creamy peanut-coconut sauce with tender vegetables, served over warm rice.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 1/2 cups white rice
400g pork or beef sausages
2 tsp oil
1 red onion, sliced
2 garlic cloves, crushed
400ml coconut milk
3 Tbsp peanut butter
1 tsp brown sugar
2 Tbsp sweet chilli sauce
3 Tbsp soy sauce
1/2 cup water
1 carrot, peeled and sliced
100g green beans, chopped
Fresh coriander (optional)
1/2 lime, cut into wedges
Instructions
Cook the rice according to package instructions and keep warm.
Remove the sausage meat from the casings and roll into small balls.
Heat oil in a large frying pan over medium heat and cook sausage balls for about 5 minutes, turning regularly to brown on all sides.
Add sliced red onion and a splash of water; cook for 3 minutes until softened. Stir in crushed garlic.
Create a space in the center of the pan and pour in the coconut milk. Stir in peanut butter, brown sugar, sweet chilli sauce, and soy sauce until smooth.
Add water, carrots, and green beans. Stir to combine and simmer on low for 5–10 minutes until vegetables are tender and sauce thickens.
Serve the sausage mixture over hot rice and top with fresh coriander and lime wedges.
Notes
Add curry powder or chili flakes for extra heat.
Substitute vegetables such as broccoli, courgette, snow peas, or spinach.
