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Prep 25 mins
Cook 0 mins
I haven't had a chance to try this recipe yet. (This is a recipe I adopted from the Zaar account.)
- 4 ounces roasted unsalted peanuts
- 3 -4 garlic cloves, chopped
- 1 ounce chopped onion
- 1 -2 tablespoon red curry paste or 1 -2 tablespoon massaman curry paste
- 1 teaspoon fish sauce
- 8 tablespoons coconut milk
- 4 -6 teaspoons lime juice (to taste)
- 2 -3 teaspoons palm sugar
- chicken stock, to thin if necessary
- If you wish use peanut butter rather than fresh peanuts.
- First grind or crush the peanuts to a fairly fine powder.
- Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
- If the sauce is too thick, you can thin it with a little chicken stock.
- Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
- Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
- If you are doing shrimp satay then use half the quantity of massaman paste.
Another great recipe from Mean Chef! Wonderful and easy to prepare, versatile and tasty.
I had this with broccoli and tofu. It was delicious, just the right amount of spiciness, and the instructions are clear and easy to follow. I'm giving the recipe to friends who want a good peanut sauce. I used shallots instead of onions but otherwise stuck to the recipe. Thanks for sharing!
This is a good base recipe for a satay sauce. The lime gave it a nice touch; haven't tried that in a satay before. I added some fresh grated ginger, rice vinegar, and soy sauce, which made this excellent satay.