Ingredients
- 100 grams peanuts roasted in a dry pan
- 1 tbsp red Thai curry paste if using shop bought it can be very salty
- 1 tbsp palm sugar if not brown sugar
- 400 ml coconut milk try and get one without thickener added
- 1 tsp light Thai soy sauce you might need more or less depending on how salty your paste is
- 1-2 limes rolled and cut
Servings: small side dishes
Units:
Instructions
- Pound the peanuts into a coarse paste using a pestle and mortar. Alternatively, you can whizz the in a processor, just make sure it's not too fine.
- reduce 150 ml of the coconut milk over a medium heat until the oil starts to separate. (don't worry if it doesn't do this. Some milk is processed not to split)
- Add the curry paste and keep it moving so it doesn't burn
- After a few minutes it will dry up and the oil from the coconut will start to separate from the paste
- Once it's dried up add the rest of the coconut milk, palm sugar and the soy sauce let it cook for a minute or so
- Add the peanuts cook for a few more minutes until thick. The sauce will thicken as it cools so don't be tempted to reduce it too much. If it's too think you can loosen it with a little water or coconut milk later.
- Once the heat is off and it's at the right consistency, add the lime juice. Taste to see if you need more sugar or soy.
- It's now ready for serving with the satay skewers
Recipe Notes
If you don't use it all this keeps really well in the fridge for a couple of weeks in a sealed container or months in the freezer.
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