Peanut satay sauce

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

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Author : delicious. team

budget asian recipes asian

Ingredients

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1 tablespoon tamarind paste (see note)2 cups shelled raw peanuts2 teaspoons peanut oil1 teaspoon Thai red curry paste2 garlic cloves, chopped2 birdseye chillies, seeded, chopped50 grams brown or palm (see note) sugar40 milliliters (2 tablespoons) 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.