Thai Roasted sa­tay peanut sauce

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Spice up your culi­nary life with this deliciously nutty tra­di­tional sauce from the Asian is­land of Thai­land. While their cui­sine is known for be­ing spicy and hot, this sauce is rich, creamy and not too spicy, a per­fectly child and adult friendly way to in­tro­duce new flavours into your diet. While most west­ern peanut sauces use store-bought peanut but­ter, this sauce is made from scratch us­ing peanuts, the tra­di­tional Thai way. This makes it so much health­ier! You can use it as a dip­ping sauce for pretty much any­thing, put it on a burger or use it to make chicken or beef sa­tay.

Roasted peanut sauce | Serves 4 to 6 as a dip

Prep time: 20 mins


1 cup un­salted peanuts

1/3 cup wa­ter

2 cloves minced gar­lic

½ tsp soy sauce

2 tsp se­same oil

Brown sugar to taste (1 to 2 tsp) 2 to 2 ½ tsp fish sauce

½ tsp tamarind paste

½ tsp cayenne pep­per (op­tional) 1/3 cup co­conut milk


Blender or food pro­cesser


Step 1

Place peanuts in a medium fry­ing pan and heat up on medium high heat. Toast the nuts un­til they are fra­grant and golden brown, watch­ing them care­fully so they don’t burn.

Step 2

Place the roasted nuts and all the other in­gre­di­ents in a food pro­ces­sor and blend un­til com­bined. This sauce is meant to have a smooth con­sis­tency but if you like, you can leave some of the nuts un­pro­cessed for a bit of tex- ture.

Step 3

Taste the sauce and make ad­just­ments where nec­es­sary. For a run­nier sauce, add a lit­tle more wa­ter or co­conut milk. Add more fish sauce or soy sauce if it’s not salty enough; add more sugar if it needs a bit of sweet­ness. If it’s a lit­tle too salty for your taste, add a squeeze of fresh lime juice. Serve warm or at room tem­per­a­ture.

Note: This sauce will thicken as it sits; just add wa­ter or co­conut milk to thin it out, as needed. Store cov­ered in the fridge for up to two weeks, and freeze for up to three months.

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