Peanut Satay Sauce

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!!
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 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
directions
- 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.
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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.
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Barb, Yes this is wonderful BUT you can never freeze it because there will be none left over it`s just to good! DH and I ate the WHOLE thing with your Crumbled Thai Beef. YUM! I use Thai Kitchen red curry paste, creamy peanut butter and added peanuts, and brown sugar. Thanks for posting. Will be making again.
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