Nam Jim Satay Jay
VeganPeanut SauceThis version of thepopular sauce is plant based, without sacrificing any of the delicious flavor.The main change is the substitution of fish sauce, where you have two goodoptions. It’s worth searching for vegan fish sauce on the web. If you can’tfind it, Thai soybean sauce makes it just a little darker and less salty.
Equipment
Ingrediënten
MAKES: 4 SERVINGS
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 1 tbsp 21 g red curry paste (check that it is shrimp-free), or more to taste
- 2 cups 480 ml full-fat coconut milk
- 2 tbsp 30 g peanut butter (chunky or smooth), or more to taste
- 1 tsp kosher salt
- 1 tbsp 15 ml vegetarian fish sauce or Thai soybean sauce
- ½ tsp unseasoned rice vinegar
- 2 tbsp 30 g white sugar, or more to taste
Instructies
- Heat the oil in a small saucepan over high heat.
- When hot, add the curry paste and stir-fry for about 1 minute or until it becomes very fragrant and thick.
- Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring.
- Be careful not to let it boil over.
- Add the peanut butter and salt, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes.
- Reduce the heat to a simmer and add the vegetarian 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.
- You can serve the sauce immediately or keep it in the fridge for up to a month.
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