Satay Sauce

READY IN: 4mins
SERVES: 6
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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].