Recipe

Satay sauce

  • 40 mins cooking
  • Makes 3 Item
  • Print
    Print

Ingredients

Satay sauce
  • 1 cup (140g) roasted unsalted peanuts
  • 1 medium_piece brown onion (150g), chopped coarsely
  • 3 clove garlic, quartered
  • 5 centimetre piece fresh ginger (25g), chopped coarsely
  • 5 centimetre stick (10g) fresh lemon grass, coarsely chopped
  • 1 fresh small red thai chilli, chopped coarsely
  • 1 tablespoon finely grated lime rind
  • 1/4 cup coarsely chopped coriander root and stem mixture
  • 2 teaspoon sesame oil
  • 2 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 2/3 cup (410ml) coconut milk
  • 1 tablespoon fish sauce
  • 3 teaspoon tamarind concentrate
  • 1 tablespoon brown sugar

Method

Satay sauce
  • 1
    Blend or process nuts until chopped finely. Transfer to small bowl.
  • 2
    Blend or process onion, garlic, ginger, lemon grass, chilli, rind and coriander until chopped finely.
  • 3
    Heat oils in medium saucepan; cook onion mixture, stirring, over low heat, about 10 minutes or until fragrant. Add cumin and turmeric; cook, stirring, 1 minute. Stir in nuts, coconut milk, sauce, tamarind and sugar; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

Notes

This sauce can be frozen for 3 months.

More From Women's Weekly Food