:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/9FCgXI4UlMGx4ndxsU-F/09472223b22ad80d1f0b34f5885e84.jpeg "Thai-style Satay Sauce recipe")
VIDEORECIPE Thai-style Satay Sauce recipe
Satay sauce, also known as peanut sauce, is the essential accompaniment to Chicken Satay, one of the most famous Thai street food snacks. It is mainly made from curry paste, coconut milk, roasted peanuts, tamarind paste and palm sugar.
Ingredients
Satay sauce
- 400 ml coconut milk
- 3 tablespoon Tamarind paste
- 2 tablespoon massaman curry paste
- 100 g Palm sugar
- 50 g roasted and crushed groundnuts
- fish sauce
Achad
- 1⁄2 Cup rice vinegar
- 1⁄3 Cup white sugar
- 1⁄4 Cup water
- 1 teaspoon salt
- 1 salad cucumber
- 1 red hot pepper
- 4 shallots
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Directions
In a saucepan, heat 1/4 of the coconut milk and the curry paste, stirring constantly until the oil comes out.
Source: Youtube
Add the rest of the coconut milk, the roasted peanuts, the tamarind paste, the palm sugar and the fish sauce.
Source: Youtube
Cook for a couple of minutes until everything is well incorporated and it is ready to accompany the chicken satay.
Source: Youtube
In another pot, heat the water, rice vinegar, sugar and salt, stirring constantly until everything is well dissolved. Then, turn off the heat and leave to cool.
Source: Youtube
Cut the cucumber, red hot pepper and shallot into small pieces and place in a bowl. Add the vinaigrette on top
Source: Youtube
Leave in the fridge for about 15 minutes. The salad will be ready and the sauce will be perfect for Satay chicken.
Source: Youtube
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RomiThai-style Satay Sauce recipe
Satay sauce, also known as peanut sauce, is the essential accompaniment to Chicken Satay, one of the most famous Thai street food snacks. It is mainly made from curry paste, coconut milk, roasted peanuts, tamarind paste and palm sugar.
In a saucepan, heat 1/4 of the coconut milk and the curry paste, stirring constantly until the oil comes out.
Add the rest of the coconut milk, the roasted peanuts, the tamarind paste, the palm sugar and the fish sauce.
Cook for a couple of minutes until everything is well incorporated and it is ready to accompany the chicken satay.
In another pot, heat the water, rice vinegar, sugar and salt, stirring constantly until everything is well dissolved. Then, turn off the heat and leave to cool.
Cut the cucumber, red hot pepper and shallot into small pieces and place in a bowl. Add the vinaigrette on top
Leave in the fridge for about 15 minutes. The salad will be ready and the sauce will be perfect for Satay chicken.
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