Time 10m Number Of Ingredients 12 Steps:
Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don’t let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice. Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.
Time 10m Yield 12 Number Of Ingredients 6 Steps:
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Time 10m Number Of Ingredients 6 Steps:
Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it’s too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.
Time 10m Yield 200 ml Number Of Ingredients 6 Steps:
Mix all ingredients adding water to get the desired consistency.
Time 10m Yield 2 cups Number Of Ingredients 6 Steps:
Combine all ingredients but coriander and lime juice in pot. Cook on medium heat stirring for 5 minutes. Add coriander and lime juice. Serve with grilled fish.
Time 1h35m Yield About 3 1/2 cups Number Of Ingredients 12 Steps:
Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about 1/3 cup. Put pieces in container of food processor or electric blender. Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water. Blend thoroughly. There should be about one cup. Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining 3/4 cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.
More about “quick satay sauce recipes”
Time 2h45m Yield 5 Number Of Ingredients 16 Steps:
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
