Peanut (Satay) Sauce

Deb March 18, 2009
  • 3/4 cup crispy peanuts
  • 2 tsp coconut, peanut or extra virgin olive oil
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1 tbsp red curry paste
  • 400ml (14 fl oz) tin coconut cream
  • 1 tsp tamari (fermented soy sauce) or substitute sea salt to taste at the end
  • 1 1/2 tbsp lemon or lime juice
  • 1 1/2 tsp fish sauce

Blend or process the peanuts until they are fine meal. Put to one side. Sauté the ginger and garlic in a little oil for a couple of minutes, making sure it doesn’t burn. Add the red curry paste and stir together, then add half the can coconut cream and mix well. Cook at a high heat for about 5 mins. Add the remaining ingredients, turn the heat down and simmer for about 20 minutes till it’s thickened a bit, stirring occasionally. Take off the heat and let rest for a half hour. Stir to blend oil that has risen to the surface, or if desired, you can blend it to get a smoother sauce. It should be the consistency of thick cream. If thicker than that, add a couple of tablespoons of water or coconut milk and blend. Either serve lukewarm or reheat. Leftover sauce can be refrigerated and then reheated on a low heat, thinned down with some water or coconut milk, if necessary. It can also be frozen, and reheated another day, the same way.

This sauce is usually served with satay, but is also a nice dip for a number of other Asian appetizers (like cold spring rolls) and all kinds of grilled meats. Thinned out with some water, it makes a good salad dressing for sprout salads. Here’s a recipe for a mixed meat satay:

  • 8oz (225g) lean lamb
  • 8oz (225g) rump steak
  • 8oz (225g) chicken breast

Marinade:

  • 1 tsp fresh ginger, grated
  • 3 garlic cloves, crushed
  • 2 Tbs lemon juice
  • ¼ cup tamari

Cut the meats into small cubes. Mix together the marinade ingredients. Add the meat, mix, then leave to marinate for 1-2 hours, stirring occasionally. Put about 20 skewers to soak in cold water (for 30 minutes). Thread 4 or 5 pieces of meat onto each skewer. Brush with oil & pan-fry, grill or barbecue for about 1-2 minutes each side.

Serve with peanut sauce, chunky salad vegetables that can be dipped in the sauce as well, and if desired, add some basic brown rice.