Curried Peanut Satay Sauce (Nam Satay)

This recipe makes a large quantity, enough for a mixed grill of beef, lamb, chicken, and pork satays for 16 people.

Any leftover sauce can be used as a dip for raw vegetables or warmed and spread on toast for a quick, delicious snack.

  • 1 can (14 oz.) unsweetened coconut milk
  • 6 T. Massamann Curry Paste
  • 2/3 cup chunky peanut butter
  • 7 T. dark brown sugar
  • 2 T. Thai fish sauce (nam pla)
  1. Put the coconut milk in a medium saucepan and slowly bring it to a gentle boil over medium heat, stirring occasionally.
  2. Add the curry paste and stir until well blended and fragrant, about 3 minutes.
  3. Add the peanut butter and cook, stirring constantly, for 1 minute.
  4. Reduce the heat to low and add the brown sugar.
  5. Cook, stirring frequently, until the sauce is smooth and well blended, about 2 minutes.
  6. Remove from the heat and stir in the fish sauce.
  7. Cool slightly and serve warm or at room temperature.

This sauce will keep for at least 3 weeks if refrigerated in a covered container.

This entry was posted in Sauce served cold / Sosy zimne and tagged . Bookmark the permalink.

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