Satay Sauce

Nan Jim Satay

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