Nam Jim Satay
Thai Peanut SaucePeanut sauce is thetraditional accompaniment to satays, but I know so many people that eat it oneverything. While it’s also eaten in Indonesia, the Thai version is creamierand sweeter. You can thin the sauce out and make a peanut dressing by addingunseasoned rice vinegar.
Ingrediënten
MAKES: 2½ CUPS (600 ML)
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 1 tbsp 21 g red curry paste, or more to taste
- 2 cups 480 ml full-fat coconut milk
- 2 tbsp 32 g peanut butter (either chunky or smooth), or more to taste
- 2 tbsp 30 ml fish sauce
- ½ tsp unseasoned rice vinegar
- 2 tbsp 30 g white sugar, or more to taste
Instructies
- Stir in the coconut milk, then bring it to a boil and cook for 2 minutes while constantly stirring.
- Be careful not to let it boil over.
- Add the peanut butter and stir constantly until the sauce begins to thicken and come together, 2 to 3 minutes.
- Reduce the heat to a simmer and add the fish sauce, unseasoned rice vinegar and sugar.
- Cook the sauce for 1 minute more, then remove it from the heat.
- An oily film will rise to the top; skim it off if you wish.
Notes / Tips / Wine Advice:
You can serve the sauce immediately, or keep it in the fridge for up to a month.
--------------------------------------------------------------------------------------------------
