Spicy Peanut Sauce for Satay
Yield: 6 Servings
1 c Thick coconut milk
2 1/2 tb Red curry paste
3/4 c Thin coconut milk
1 tb Fish sauce
2 tb Light brown sugar
1 1/2 tb Tamarind water
1/4 c Ground unsalted dry roasted peanuts or 3 tb creamy peanut butter
In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes
oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes,
being careful not to burn.
There will be a noticeable color and odor change as the mixture becomes properly cooked.
Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind
water. Add the ground
peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart