Satay Kuah Sauce (Spicy Peanut Sauce)

Recipe Ingredients

1 1/2		Lemon grass
5		Garlic cloves - peeled
1 tablespoon	15ml	Hot chili sauce
1/4 teaspoon	1.3ml	Turmeric
1/3 cup	78ml	Oil
2 cups	474ml	Coconut milk
1/4 teaspoon	1.3ml	Salt
6		Shallots - peeled
3 tablespoons	45ml	Fresh coriander leaves
2 teaspoons	10ml	Cumin seeds
1 tablespoon	15ml	Water
1 teaspoon	5ml	Dried shrimp paste
1 tablespoon	15ml	Brown sugar
3/4 cup	148g / 5.2oz	Peanut butter

Recipe Instructions

Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric.

Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting, heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wondrously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.

Stir in remaining coconut milk, sweeten with sugar and season with salt. Blend in peanut butter. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire.

Source:
Bill Wight

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