Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Spicy Peanut Sauce For Satay

none

1 cup Thick coconut milk
2 1/2 tablespoons Red curry paste
3/4 cup Thin coconut milk
1 tablespoon Fish sauce
2 tablespoons Light brown sugar
1 1/2 tablespoons Tamarind water
1/4 cup Ground unsalted dry roasted peanuts
3 tablespoons creamy or chunky peanut butter

In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce for satay. Submitted to the BBQ Mailing List by wight@odc.net on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster