New This Month

Satay Peanut Sauce

You may substitute a commercial Thai red-curry spice paste for the one made in the first step.

  • Servings: 4

Source: Martha Stewart Living, January 1998


For the sauce:

  • 1/4 cup vegetable oil
  • 1 tablespoon tamarind pulp
  • 1 tablespoon granulated white, or palm sugar
  • 1 teaspoon fish sauce
  • 2/3 cup coconut milk
  • 2 cups unsalted roasted peanuts, crushed

For the spice paste:

  • 6 dried red chiles, soaked in water
  • 6 cloves garlic, peeled and sliced
  • 3 shallots, peeled and sliced
  • 2 stalks lemongrass, outer leaves removed and roughly chopped
  • 1 half-inch piece ginger, peeled and chopped
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds


  1. Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.

  2. Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.

  3. Add 2/3 cup water and the coconut milk, and bring to a boil.

  4. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.

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