Satay Peanut Sauce Nam Jim Satay Recipes

Steps:

• Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
• Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
• Add remaining ingredients and continue blending until smooth.
• Reduce heat allow to simmer for an additional 5 minutes.
• Serve in a small bowl or small plate with your Satay Appetizers.

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Steps:

• If you wish use peanut butter rather than fresh peanuts.
• First grind or crush the peanuts to a fairly fine powder.
• Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
• If the sauce is too thick, you can thin it with a little chicken stock.
• Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
• Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
• If you are doing shrimp satay then use half the quantity of massaman paste.