Make Thai Kitchen Peanut Satay Sauce In Just 10 Minutes
Ingredients
- 1 cup peanuts unsalted, roasted
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons soybean oil
- 1 tablespoon tamarind paste or 1 teaspoon lime juice as a substitute
- 1 tablespoon sesame seeds
- 1 teaspoon red chili flakes adjust to taste
- 1 teaspoon turmeric powder
- 1 tablespoon tapioca starch or cornstarch as a substitute
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1 stalk lemongrass crushed and finely chopped
- 1 teaspoon salt
- 1 teaspoon lime zest
Instructions
Preparation For Peanuts:
- Now grind the roasted peanuts until smooth. For thicker paste, coarse-grind.
Sauté the Aromatics:
- In a medium-sized hot pan, heat soybean oil. Add chopped shallots, garlic, and lemongrass. Stir until fragrant and golden brown.
Create The Base:
- Add turmeric powder, red chili flakes, and sesame seeds into the pan. Stir for a minute to allow the spices to toast.
Pour The Liquids:
- Pour in the coconut milk and tamarind paste and mix well. Slow pour peanut paste and stir into it.
Thicken The Sauce:
- Dissolve tapioca starch in 1 tablespoon water and add into the pan. Cook continuously to avoid lumps and simmer sauce for about 5-7 minutes until the desired sauce thickens.
Season And Finish:
- Add sugar, salt, and lime zest. Taste and season as needed. Sweet tends to add a little more sugar. Sour adds squeezes of lime juice.
Cool And Store:
- Once cooled, decant sauce into a clean jar. Place in fridge for storage for up to one week.