Satay Sauce

cUte Kitty pUnk's Note:

I love this recipe - it tastes great with everything. I like it better than most peanut satay sauces that they sell in the stores. I think it's the coconut milk that makes it tastes so good. It comes from Nina Simonds book: Asian Noodles.

• Total Time: 4 mins
• Prep Time: 2 mins
• Cook Time: 2 mins

Ingredients:

Serves: 6

Yield: 2.5 cups

• 1 ¼ cups coconut milk , stirred to blend
• ¾ cup smooth peanut butter
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons minced fresh ginger
• 3 tablespoons light brown sugar
• 1 teaspoon crushed red pepper flakes

Directions:

1. In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
2. I use chili powder in place of the crushed red pepper because I like it really spicy.
3. I've also frozen and thawed leftovers - it is still delicious.
4. A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].

Reviews

[BecR]

Oh my gosh this satay sauce is so delicious, and easy! The perfect combination of flavors, sooo much better than storebought! My new favorite! I used light coconut milk, and several dashes of cayenne for the pepper flakes. Thank you so much for sharing, SugarKitty. Made for the Asian photos forum event.