Satay Peanut Sauce Nam Jim Satay
"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."
photo by Leggy Peggy
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Originally from Michigan, I recently retired from the Navy and now reside in Jacksonville Beach Florida. I am now enjoying some down time around the house. That includes landscape design and continually improving upon my herb garden.
Living near the Atlantic Ocean, I enjoy surf fishing and on occasion, off shore fishing. Around the house, music and NPR related shows tend to rule the day. I enjoy conjuring up new and old cooking ideas and putting them to the test.
A world traveler over the past 24 years, I have had the great privilege to sample the cuisine and culture of 18 countries worldwide that has helped shape my eclectic collection of recipes.
I've been in and around the kitchen for as long as I can remember, always in trouble with Mom, my way out was to learn and earn my way out of the kitchen.... lol.. Now, it's an every-day affair, I am in and around every facet of all aspects of the culinary trait. Everyday is a day of learning for me, that is to say, regardless of what I know now, I have much to learn and I'm good with that..
I enjoy reading the recipes on the Zaar and on occasion, I post one or two also. I've much to share however, I am just too caught up in daily activities to spend time converting my files over to the Zaar at this time...
Cheers,
Hank aka Chuck Wagon
