Prep 5 mins
Cook 10 mins
This is a Thai dipping sauce for Chicken or Pork Satay. The recipe comes from "ThaiTable.com." I share it with all who are looking to replicate the great flavors associated with authentic Thai cooking. I have made a few minor adjustments. If you are lucky enough to have an Asian Grocery, you will find these ingredients to be very inexpensive and usually on hand. If all else fails, you can find these ingredients online.
- 1 tablespoon tamarind paste
- 2 tablespoons sugar
- 2 1⁄2 tablespoons peanut butter (Crunchy or smooth is fine)
- 2 tablespoons fish sauce
- 1 tablespoon red curry paste
- 3⁄4 cup coconut milk (not creme of coconut)
- Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
- Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
- Add remaining ingredients and continue blending until smooth.
- Reduce heat allow to simmer for an additional 5 minutes.
- Serve in a small bowl or small plate with your Satay Appetizers.
I made this for two uses -- as a dipping sauce and as a dip for vegetables. It works well for both. The curry paste gives a wonderful heat, but do cut back on it if you are not a heat lover. Made for the Peanut Sauce Tag Game in the Asian Forum.
This was wonderful. I used some ceyenne spiced peanut butter and it kicked the heat up even more. I accidentally used coconut cream instead of coconut milk, but it didn't make a difference at all. We loved this. We served this with Spatchcock's Chicken Satay. I'm going to try using the remainder of the sauce by lightly drizzling it over a salad. Thank you for sharing a delicous sauce.