Satay Sauce Recipe
Nam Jime Satay
The only authentic Thai Satay Sauce you should have with Chicken or Pork Satay. This is the most delightful, tasty, textured and delicious Satay Sauce (peanut sauce) you will have ever tried. Did I make my point?
In case you didn’t get that, it’s one of Khwanjai’s signature dishes, and she built her reputation and restaurant in Thailand on this one and a few more besides!
Okay, there’s a bit of work in preparing the peanuts for this one and it’s worth every ounce of effort and minute of your time in doing so, you guests will praise you right before they beg you for the recipe.
How to Make Satay Sauce
1 Cup Coconut milk (or 1 tin)
1tbs Penang Curry Paste
1 Cup Peanuts
1tbs Palm Sugar (demarara 2nd choice)
1tbs Tamarind paste
1tbs Chicken Stock powder (or 1 cube)
Roast the brown skin peanuts in a dry wok stirring constantly on low heat until they turn very dark brown, about ten minutes
When they’re cool enough to handle, rub off the skins blowing gently until all the skin is gone, then chuck them in the pestle and mortar and bash ’em! (or a blender for a very short spin) You need a granular consistency (see video)
Pour the coconut milk into a medium hot pan and bring to the boil
Add Penang curry paste, stir in until fully mixed in and you get a lovely aroma, turn down the heat to simmer
Next add all the other ingredients and leave on a low heat stirring occasionally for up to ten minutes
The sauce is ready when it becomes thicker, not too thick as it thickens in the bowl as it cools. Done!
This is such a richly flavoured, sweet and very mildly spicy and sour peanut flavour sauce and is designed to be eaten with our Chicken or Pork Satay AND with our Ajad Sauce, the two sauces contrast each other and compliment the Chicken Satay (Satay Gai) beautifully
Khwanjai’s Top Tips:
As you’ll see, this is a fairly easy with a lot of preparation, Jules mentions Red curry paste when in fact he should have said Penang curry paste which is also Red by the way.
Be careful not to make it too thick as it thickens further as it cools.
Print the recipe to make your notes.
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