Spicy Peanut Sauce For Satay

Recipe Ingredients

1 cup	237ml	Thick coconut milk
2 1/2 tablespoons	37ml	Red curry paste
3/4 cup	177ml	Thin coconut milk
1 tablespoon	15ml	Fish sauce
2 tablespoons	30ml	Light brown sugar
1 1/2 tablespoons	22ml	Tamarind water
1/4 cup	59ml	Ground unsalted dry roasted peanuts or
3 tablespoons	45ml	Creamy or chunky peanut butter

Recipe Instructions

In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir.

Serve as a dipping sauce for satay.

Posted to the BBQ List by Bill Wight <[email protected]> on Oct 8, 1998.

Source:
Grillin' & Chillin' SHOW #GR3602

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