Peanut satay sauce

Name: Peanut satay sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tbsp tamarind paste (see note); 2 cups shelled raw peanuts; 2 tsp peanut oil; 1 tsp Thai red curry paste; 2 garlic cloves, chopped; 2 birdseye chillies, seeded, chopped; 50g brown sugar or palm sugar (see note); 40ml (2 tbsp) coconut milk; Ketjap manis (see note), to drizzle

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Author : Valli Little

stir fry asian thai

Ingredients

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1 tbsp tamarind paste (see note)2 cups shelled raw peanuts2 tsp peanut oil1 tsp Thai red curry paste2 garlic cloves, chopped2 birdseye chillies, seeded, chopped50 grams brown sugar or palm sugar (see note)40 milliliters (2 tbsp) coconut milkKetjap manis (see note), to drizzle

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Instructions

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Step 1

Dissolve tamarind paste in 80ml (1/3 cup) boiling water and set aside.

Step 2

Place nuts in a food processor and process until finely crushed.

Step 3

Place a wok or frying pan over high heat and add the oil and curry paste.

Step 4

Fry for a few seconds, then add the garlic, chillies, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring, for 1-2 minutes until the oil floats to the top and sauce has thickened. Transfer to a bowl and pat off excess oil with kitchen paper.

Step 5

Serve with bundles of Asian herbs as an hors d'oeuvre. Drizzle with ketjap manis.