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Gusto

Satay Dipping Sauce

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This is a classic sauce for satay drizzling & dipping. Roasted peanuts and sweet coconut milk get a boost from the sour tamarind and spicy curry paste. Imagine this sauce instead of ketchup the next time you serve up a quick Tuesday night chicken breast or pork chop. Make lots. It keeps in the fridge for about a week or so.

Ingredients

  • 2/3 cup (160 ml) roasted peanuts
  • 1 tbsp (15 ml) vegetable oil
  • 1 tbsp (15 ml) Thai red curry paste (store-bought)
  • 1 cup (250 ml) coconut milk
  • 3 tbsp (45 ml) finely grated or chopped palm sugar
  • 1/2 tsp (2.5 ml) tamarind paste

Directions

  1. Grind the peanuts in a food processor until smooth.
  2. Heat the oil in a wok or skillet over medium heat. Sauté the curry paste for 30 seconds, or until fragrant. Gradually add the coconut milk, stirring and let simmer for 2 to 3 minutes. Add the peanuts, palm sugar and tamarind paste. Continue simmering and stirring for 3 to 4 minutes, or until desired consistency.
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