Nam Jim Satay (peanut Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Freshly roasted, unsalted |
| peanuts | ||
| 3 | Cloves of garlic, chopped | |
| up to 4 | ||
| 1 | oz | Chopped onion |
| 1 | T | Red or massaman curry paste |
| up to 2 | ||
| 1 | t | Fish sauce |
| 8 | T | Coconut milk |
| 4 | t | Lime juice, to taste up to |
| 2 | t | Brown sugar, up to 3 |
INSTRUCTIONS
6 A peanut dressing accompies these snacks. This is my favorite variation. If you have red or massaman curry paste that is preferred, but you can use curry powder to taste if you prefer. Also you can if you wish use peanut butter rather than fresh peanuts. First grind or crush the peanuts to a fairly fine powder Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct. Note use Red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste. Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Jul 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 976
Calories From Fat: 709
Total Fat: 84.7g
Cholesterol: 0mg
Sodium: 24.6mg
Potassium: 1185.1mg
Carbohydrates: 43.8g
Fiber: 13.1g
Sugar: 16.1g
Protein: 27.3g