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
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.
Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
Add 2/3 cup water and the coconut milk, and bring to a boil.
Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.