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 5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Put the peanut butter in a small, microwave-safe bowl, and heat for 20 seconds till easy to stir. Combine with chili sauce, sweet soy sauce, coriander, and garlic. That’s it!
Time 2h40m Yield 4 Number Of Ingredients 15 Steps:
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours. Thread marinated chicken pieces onto skewers. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side. Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
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.
