Recipe by Galley Wench
Recipes comes from Thai Cooking Class. Satay sauce is used for dipping of a variety of meats, shrimp, or anything else on skewers. Another popular satay in Thailand is toast - dipped in satay sauce, it's a favorite mid-morning snack.
- 1 small onion, chopped
- 1 tablespoon finely chopped lemongrass
- 1⁄2 teaspoon shrimp paste
- 3 dried red chilies or 1 teaspoon chili powder
- 2 garlic cloves
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground coriander
- 2 coriander roots, chopped
- 1 cup coconut milk
- 1 teaspoon vegetable oil
- 5 ounces ground roasted peanuts or 5 ounces crunchy peanut butter
- 2 tablespoons sugar
- 2 tablespoons tamarind juice
- 1⁄4 teaspoon salt
Directions See How It's Made
- In a blender, combine onion, lemon grass, shrimp paste, chilies, garlic, cumin, coriander and coriander roots with enough coconut milk to moisten.
- Heat oil in saucepan.
- Gentley stirfry onion mixture until it turns a pale pinky-brown.
- Add remaining coconut milk, stirring briskly.
- Reduce heat to low.
- Add peanuts (or peanut butter) and still well.
- Then add sugar and tamarind juice with a pinch of salt.
- If the sauce is too thick add additional coconut milk; If it's too thin, simmer very gently to reduce -- coconut milk and peanuts burn very easily.