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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 8 |
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I love this recipe - it tastes great with everything. I like it better than most peanut satay sauces that they sell in the stores. I think it's the coconut milk that makes it tastes so good. It comes from Nina Simonds book: Asian Noodles. Ingredients:
1 1/4 cups coconut milk, stirred to blend |
3/4 cup smooth peanut butter |
3 tablespoons fish sauce |
1 tablespoon soy sauce |
3 tablespoons minced fresh ginger |
3 tablespoons light brown sugar |
1 teaspoon crushed red pepper flakes |
Directions:
1. In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
2. I use chili powder in place of the crushed red pepper because I like it really spicy.
3. I've also frozen and thawed leftovers - it is still delicious.
4. A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].
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