Satay Peanut Sauce
Peanut, coconut milk, tamarind and chilli
The dipping sauce for satay, and good on noodles, grilled chicken or steamed greens. Made with roasted peanuts ground coarsely rather than peanut butter, which is smoother but flatter.
Ingredients
- 1 cup roasted unsalted peanuts
- 2 tablespoons neutral oil
- 3 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons fish sauce
- 1 to 2 teaspoons chilli flakes
- Lime juice, to finish
Instructions
- Grind the peanuts in a food processor to a coarse meal — stop before it becomes butter.
- Heat the oil in a saucepan over medium heat. Add the shallots and garlic and cook for 5 minutes, until soft.
- Add the curry paste and fry for 2 minutes, stirring, until it smells fragrant and the oil begins to separate.
- Add the coconut milk, tamarind, sugar and fish sauce. Bring to a simmer.
- Stir in the ground peanuts and simmer gently for 10 minutes, until thickened. Add water if it becomes too thick.
- Season with chilli flakes and lime juice. It should be sweet, sour, salty and hot in roughly equal measure.
Notes
- Thickens considerably as it cools. Loosen with warm water before serving.
- Keeps 5 days refrigerated.