I haven't had a chance to try this recipe yet. (This is a recipe I adopted from the Zaar account.)
My Private Note
Units: US | Metric
- 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
- 1If you wish use peanut butter rather than fresh peanuts.
- 2First grind or crush the peanuts to a fairly fine powder.
- 3Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
- 4If the sauce is too thick, you can thin it with a little chicken stock.
- 5Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
- 6Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
- 7If you are doing shrimp satay then use half the quantity of massaman paste.
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Nutritional Facts for Nam Jim Satay (Thai Peanut Sauce)
Serving Size: 1 (297 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 928.9
- Calories from Fat 735
- Total Fat 81.6 g
- Saturated Fat 30.4 g
- Cholesterol 0.0 mg
- Sodium 496.0 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 8.5 g
- Sugars 6.7 g
- Protein 33.6 g
The following items or measurements are not included:
red curry paste