There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch. But with a few short cuts, it’s surprisingly simple to make. This recipe is super simple, maybe not traditional the results are outstanding. You could use fresh peanuts if you have the time, otherwise a good quality crunchy peanut butter does an excellent job. This sauce also goes well with any grilled skewered meats, over vegetables or as a dipping sauce. Also see my chicken Satay recipe.
Place a saucepan on moderate heat. Add the coconut milk and bring to a gentle simmer.
Add some red curry paste
Add the ketjap manis, (that’s a sweet soy sauce). And mix well over low heat.
If you have time, for the peanuts, place them in a tray And roast for approx 15 minutes at 350°F – 180°C. Remove from oven, peel the skins and crush the nuts using a mortar and pestle.
If you don’t have time, use peanut butter. Add the peanut butter to the sauce and mix well over low heat. There you have, it, peanut sauce. How simple was that?
If you see a little fat that starts to break out on top of the sauce, don't worry that's perfectly normal.
The main ingredients in the red curry paste are made from shallots, lemongrass, galangal, garlic, and dried red chili.
By Joel Mielle
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