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Spicy Peanut Sauce For Satay
Ingredients:
1 cup thick coconut milk
2-1/2 tablespoon red curry paste
3/4 cup thin coconut milk
1 tablespoon fish sauce
2 tablespoon light brown sugar
1-1/2 tablespoon tamarind water
1/4 cup ground unsalted dry roasted peanuts or
3 tablespoon creamy or chunky peanut butter
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 on Oct 8, 1998. |
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