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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

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

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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