A picture of Satay Peanut Sauce.

Satay Peanut Sauce

Assya @cook_3092384

I learnt this recipe during a cooking class.
Coconut milk, kaffir lime leaves and curry paste can be frozen for later use.
Makes 1/2 cup

I learnt this recipe during a cooking class.
Coconut milk, kaffir lime leaves and curry paste can be frozen for later use.
Makes 1/2 cup

Satay Peanut Sauce

Assya @cook_3092384

I learnt this recipe during a cooking class.
Coconut milk, kaffir lime leaves and curry paste can be frozen for later use.
Makes 1/2 cup

I learnt this recipe during a cooking class.
Coconut milk, kaffir lime leaves and curry paste can be frozen for later use.
Makes 1/2 cup

Saved

Ingredients

1/2 cupCoconut milk
2 tspPanang red curry paste
1Kaffir lime leave, thinly sliced
2Shallots, thinly minced
1 tbspGalangal or ginger, chopped
1Garlic clove, minced
4 tbspDry roasted peanuts, unsalted (divided)
1 tbspFish sauce
2 tbspLight brown sugar, packed
1 tbspTamarind concentrate

Saved

Steps

1

Prepare and measure all ingredients.
2

Place coconut milk, curry paste, lime leaf, shallots, ginger and garlic in a small saucepan
3

Place on the stove on medium high heat, stirring constantly until fragrant and oil separates.
4

Reduce heat to medium low. Stir in 3 tablespoons ground peanuts, fish sauce, sugar and tamarind.
5

Simmer until sauce becomes creamy and coats the back of a spoon (5 to 10 minutes).
6

If needed, blend the sauce and stir in 1 tablespoon of peanuts, roughly chopped

Saved

Cooksnaps

Saved

Assya @cook_3092384

on October 19, 2014 01:40

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