Servings
8
Ready In:
25mins
Good For:
Condiment, side, BBQ
Ingredients
- 750g roasted peanuts- chopped finely
- 2tblsp rice bran oil
- 1.5 lit coconut cream
- 2 onions- finely chopped
- 8 cloves garlic- crushed
- 110g fresh ginger- finely grated
- 3 tblsp turmeric
- 1tsp curry powder
- 1/2 tsp salt
- 1/2 tsp chilli flakes
- 1/2 tsp milled pepper
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 8 cardamom pods
- 1 stick lemon grass- split down middle and smashed with back of knife 2-3 times
- 1/4 tsp ground nutmeg
- 2tblsp palm sugar- grated
- 50g tamarind paste
- 1tsp fish sauce
- 1tsp soy sauce
- 100ml water
- 2 limes-juice only
Step by Step Instructions
Step 1
When it comes to satay sauce some people like it served on the side, others prefer it cooked with whatever they’re serving it with (chicken, fish, seafood, vegetables), while I like it used in the marinade, cooked with, and lastly served either poured over or on the side.
This sauce will last for two weeks in the fridge or will freeze for up to 3 months.
Step 2
Using a thick-based medium pot over a high heat, add the oil and heat for 1min. After 1 min, add the onions and garlic, cook for 2mins until lightly golden.
Season with salt and milled pepper. Add peanuts, ginger, turmeric, curry powder to the onions and cook for 1min.
Lower the heat to medium.
Step 3
Add coriander, cumin, garam masala, cardamom, lemon grass, nutmeg, palm sugar, tamarind, fish sauce, chilli, water and soy sauce. Stir through and bring to a simmer.
Cook for 15mins adding more water if the sauce gets too thick. Lastly add lime juice to balance the flavours of the sauce
Step 4
A classic satay sauce tastes of nuts, is slightly spiced with a sweet edge, has some bitterness with a sour finish.
Adjust the following to best match your preference: add tamarind to increase bitterness and sour, lime juice for sour, palm sugar for sweetness, curry powder and chilli to increase spice, and salt & pepper to round it all.
Step 5
This sauce is also a great base for chicken and peanut stew.
Sear chicken in a hot pan, add onions and tomato puree, cook for 3mins. Add satay sauce sauce and coconut milk, slowly cook with a lid for 20mins. Hey presto!!
Step 6
I know everyone has less time these days with more and more people choosing jars of sauce over home-made.
Just a pointer… when I go to all the effort of say, making this sauce, I always have other uses other than the one night’s serve.
I might freeze some, put some with a rice or stewed dish, a base for risotto or potato bake, a marinade for a warm salad, and lots more.
I’d love to see your creations. If you make this sauce, please share by hash tagging your photo #familykitchenwithmark.
Happy cooking.
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