It's Susan-friendly satay, which is the impressive part. It's not a particularly foody recipe, but it's made without black pepper, paprika or any kind of chilli. The flavour hook which would usually come out of the chilli is replaced by a slightly unstable conjunction of soy sauce, peanut, coconut milk and lime, and some molasses mixed in to stop the whole thing getting too dry in taste.

It's not ideal, and it's not how I'd make satay for myself, but it's a curry without some critical curry ingredients, which is why I'm proud of it!