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½ cup Peanut Oil
½ cup Peanuts, Raw
2 Peppers, Fresh
1 slice Ginger, Fresh
4 Garlic Cloves
1/3 cup Coconut Milk, Unsweetened
2 teaspoon Soy Sauce, Dark
4 teaspoon Fish Sauce
1 teaspoon Sugar
1 tablespoon Lime Juice, Fresh
1 pinch Salt
½ cup Cilantro, Minced
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 nins. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tb of the peanut oil and blend them to a rough paste.
Add the chilies, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve with satay.
½ cup Peanuts, Raw
2 Peppers, Fresh
1 slice Ginger, Fresh
4 Garlic Cloves
1/3 cup Coconut Milk, Unsweetened
2 teaspoon Soy Sauce, Dark
4 teaspoon Fish Sauce
1 teaspoon Sugar
1 tablespoon Lime Juice, Fresh
1 pinch Salt
½ cup Cilantro, Minced
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 nins. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tb of the peanut oil and blend them to a rough paste.
Add the chilies, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve with satay.
