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Gallery Recipe Summary Servings: 4
Ingredients For the sauce: 1/4 cup vegetable oil 1 tablespoon tamarind pulp 1 tablespoon granulated white, or palm sugar 1 teaspoon fish sauce 2/3 cup coconut milk 2 cups unsalted roasted peanuts, crushed For the spice paste: 6 dried red chiles, soaked in water 6 cloves garlic, peeled and sliced 3 shallots, peeled and sliced 2 stalks lemongrass, outer leaves removed and roughly chopped 1 half-inch piece ginger, peeled and chopped 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds
Gallery
Recipe Summary Servings: 4
Gallery
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1/4 cup vegetable oil 1 tablespoon tamarind pulp 1 tablespoon granulated white, or palm sugar 1 teaspoon fish sauce 2/3 cup coconut milk 2 cups unsalted roasted peanuts, crushed
6 dried red chiles, soaked in water 6 cloves garlic, peeled and sliced 3 shallots, peeled and sliced 2 stalks lemongrass, outer leaves removed and roughly chopped 1 half-inch piece ginger, peeled and chopped 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds
Directions
Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.
Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
Add 2/3 cup water and the coconut milk, and bring to a boil.
Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Satay Peanut Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Satay Peanut Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest