Recipe by cUte Kitty pUnk
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.
- 1 1⁄4 cups coconut milk, stirred to blend
- 3⁄4 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 See How It's Made
- 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.
- I use chili powder in place of the crushed red pepper because I like it really spicy.
- I've also frozen and thawed leftovers - it is still delicious.
- 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].