57min 4 ppl
Satay Peanut Sauce
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 6 steps
Easy: ≤30 min and ≤6 steps
210 kcalper person
Protein 6g
Carbs 12g
Fats 16g
About this dish
A thick, glossy dip of ground roasted peanuts simmered with coconut milk, palm sugar and tamarind until it clings to a skewer — the essential partner to any plate of satay.
Allergy Info
Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsroughly chopped3 whole
- Garlic clovesroughly chopped3 cloves
Tins & Jars
- Coconut Milk300 ml
- Tamarind Paste1 tbsp
Dried Goods
- Roasted peanuts200 g
- Palm sugargrated40 g
Spices & Seasonings
- Dried Red Chilliessoaked and drained4 whole
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Food processor
- Blender
- Saucepan
Method
1
Pulse the roasted peanuts in a food processor until coarsely ground, leaving some texture, then set aside.
Approx. 3 minutes
2
Blend the soaked chillies, shallots and garlic with a splash of water to a smooth paste.
Approx. 4 minutes
3
Heat the vegetable oil in a saucepan over medium heat and fry the paste, stirring often, until fragrant and the oil separates, about 6 minutes.
Approx. 6 minutes
4
Stir in the coconut milk, palm sugar and tamarind paste and bring to a gentle simmer.
Approx. 3 minutes
5
Add the ground peanuts and simmer, stirring frequently, for 8 minutes until the sauce is thick enough to coat the back of a spoon.
Approx. 8 minutes
6
Season with the salt to taste, then remove from the heat and cool slightly before serving.
Approx. 2 minutes
