[CH] Peanut Sauce for Satay
Margo Thompson (Margo.Thompson@uvm.edu)
Tue, 29 Jan 2002 12:22:13 -0500
This is the sauce we use to go with satay, an adaptation from the
Colonel's recipe posted some time ago:
"Red or Massaman curry paste is preferred, but curry powder may be
substituted. In addition, it is suggested that red curry paste be
used with pork or beef satay, Massaman with chicken, and half the
quantity Massaman suggested for shrimp. Peanut butter may be used
instead of fresh peanuts."
4 oz. peanuts, freshly roasted
3-4 cloves garlic, chopped*
1 oz. onion, chopped*
1-2 T red curry paste (to taste)
1 t fish sauce
8 T coconut milk
2-3 t brown sugar (to taste)
4 T lime juice (to taste)
If fresh peanuts are used, grind them to a fairly fine powder.
Combine* with remaining ingredients, except lime juice, to form a
smooth sauce. If the sauce is too thick, it may be thinned with a
little chicken stock or water. Add the lime juice to taste.
*I substitute a shallot for the onion and garlic. The food processor
works great if you like a smooth sauce.
I also would like to vouch for Penzey's satay blend for marinating
the meat. Especially in ethnically-challenged Vermont, lemon grass
and even fresh ginger root can be difficult to find for a more
authentic satay experience. But the satay blend is very good mixed
with a little coconut milk.
Yum,
Margo
--
Margo Thompson
Asst. Professor, Art History
Art Department
University of Vermont
72 University Place
Burlington, VT 05405-0168
(802) 656-0667