Satay Sauce

Submitted 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."

 

• Ready In: 4mins
• Ingredients: 7
• Yields: 2 1/2 cups
• Serves: 6

ingredients

• 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

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

[losthighway]

Yum... thanks for sharing this recipe

 

[BecR2400]

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.