Prep 10 mins
Cook 15 mins
This is a wonderful, easy thai recipe I received when I did a Thai cooking course. Be warned - it is hot but it is truly wonderful. You would never go back to bought satay sauce again. What's more it freezes well so make a big batch!!
- 1 tablespoon oil
- 2 -3 teaspoons crushed dried chili pepper flakes
- 1⁄2 cup finely sliced spring onion
- 1 tablespoon red curry paste
- 2 kaffir lime leaves, vein removed,chopped finely
- 1 -1 1⁄2 cup coconut milk
- 3⁄4 cup crunchy peanut butter
- 2 tablespoons palm sugar (or white will do)
- 1 lime, juice of
- Heat the oil and carefully fry the dried chilli flakes on low heat.
- Add the spring onion, red curry paste and lime leaves and cook until fragrant.
- Stir in 1 cup of coconut milk, the peanut butter and sugar.
- Bring to the boil, stirring, and add the lime juice.
- Thin to desired consistency with remaining coconut milk.
Good sauce. Really liked the addition of the spring onion, which I don't normally use in satay sauce. Added a splash of soy sauce & used yellow curry paste as that was all I had & it was nice!! Served with chicken kebabs, stir-fried vege & rice. Thanks!
I recently made this sauce to go with meatball kebabs. You are right I will never buy bottled sauce again! I used red chilli paste and white sugar, regular onion, chopped finely and did not add the lime leaf. I made half the measure to see if I liked it, next time I will make a full batch! The sauce adds a lovely flavour to lettuce salad as a dressing too.
WOW, this was amazing! I wasnt able to find the chili flakes in my local supermarket so used a fresh finely chopped red chilli instead. I used extra cruncy peanut butter and also added a little more coconut milk.Served it with chicken breast pieces over boiled rice! Was wonderfull!