Satay Sauce

Nan Jim Satay

bullet 1 small onion, chopped
bullet 1 tablespoon finely chopped lemon grass
bullet 1/2 teaspoon shrimp paste
bullet 3 dried red chillies or 1 teaspoon chilli powder
bullet 2 cloves garlic
bullet 1/2 teaspoon ground cumin
bullet 1/2 teaspoon ground coriander
bullet about 1/4 cup fresh chopped cilantro
bullet 1 cup coconut milk
bullet 1 teaspoon vegetable oil
bullet 5 oz ground roasted peanuts or crunchy peanut butter
bullet 2 tablespoons sugar
bullet 2 tablespoons tamarind juice
bullet pinch salt

In a blender, combine onion, lemon grass, shrimp paste, chillies, garlic, cumin, and coriander with enough coconut milk to moisten. Blend to a paste. Heat oil in a saucepan. 
Gently stir-fry the blended paste until it turns a pale pinky brown.
Add remaining coconut milk, stirring briskly. Reduce heat to low.
Add peanuts and stir well to separate. 
Then add sugar, tamarind juice, cilantro, and a pinch of salt.  

If the sauce if too thick, add extra coconut milk. If it’s too thin, simmer very gently to reduce (coconut milk and peanuts burn easily).  

Adapted from Thai Cooking Class, Miller & Lake, p.16  

This can be used as a dipping sauce for spring rolls and satays, and it can be mixed with noodles or other dishes.  

 
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