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2 tablespoon Peanuts, Roasted
1 small Shallot
1 Garlic Clove
6 tablespoon Coconut Milk
4 tablespoon Peanut Butter
2 tablespoon Peanut Oil
1 teaspoon Sugar
½ teaspoon Chili Sauce
¼ teaspoon Cumin
¼ teaspoon Coriander
1 dash Tumeric
Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth,20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days.
Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce.
1 small Shallot
1 Garlic Clove
6 tablespoon Coconut Milk
4 tablespoon Peanut Butter
2 tablespoon Peanut Oil
1 teaspoon Sugar
½ teaspoon Chili Sauce
¼ teaspoon Cumin
¼ teaspoon Coriander
1 dash Tumeric
Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth,20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days.
Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce.
