Sateh Sauce
 |
1/4 cup red curry paste |
|
2 cups coconut milk |
|
1/2 cup creamy peanut butter |
|
1/4 cup sugar |
|
1/4 cup tamarind juice |
|
Add dried crushed red pepper flakes if desired |
Mix the peanut butter and the red curry paste
together well.
Heat one cup of coconut milk in a wok.
Add the peanut butter-curry paste mixture and stir to mix well.
Add the remaining coconut milk and reduce the heat.
Continue to stir regularly.
Season to taste with sugar and tamarind juice, and if you like, with
salt.
When the sauce has thickened, pour into a serving bowl.
Adapted from The Elegant Taste of Thailand
Kongpan & Srisawat, p.36-37
This can be used as a dipping sauce for spring rolls
and satays,
and it can be mixed with noodles or other dishes.