Satay Peanut Sauce

20 mins
Serves 1
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Directions

  1. 1Pour the coconut milk in a wok.
  2. 2Pour the coconut milk in a wok.
  3. 3Pour the coconut milk in a wok.
  4. 4Add 3 tablespoons of palm sugar.
  5. 5Add 3 tablespoons of palm sugar.
  6. 6Add 3 tablespoons of palm sugar.
  7. 7Fry with the curry paste.
  8. 8Fry with the curry paste.
  9. 9Fry with the curry paste.
  10. 10Use a medium heat.
  11. 11Use a medium heat.
  12. 12Use a medium heat.
  13. 13Keep frying for about 10-15 minutes until you get a nice smell.
  14. 14Keep frying for about 10-15 minutes until you get a nice smell.
  15. 15Keep frying for about 10-15 minutes until you get a nice smell.
  16. 16Add palm sugar, salt and tamarind sauce.
  17. 17Add palm sugar, salt and tamarind sauce.
  18. 18Add palm sugar, salt and tamarind sauce.
  19. 19Add crushed peanuts.
  20. 20Add crushed peanuts.
  21. 21Add crushed peanuts.

Ingredients

  • 1 Pink peanuts
  • 1 Pink peanuts
  • 1 Pink peanuts
  • 400 ml Coconut milk
  • 400 ml Coconut milk
  • 400 ml Coconut milk
  • 5 Tbsp Tamarind sauce
  • 5 Tbsp Tamarind sauce
  • 5 Tbsp Tamarind sauce
  • 50 g Massaman curry paste
  • 50 g Massaman curry paste
  • 50 g Massaman curry paste
  • 50 g Panang curry paste
  • 50 g Panang curry paste
  • 50 g Panang curry paste
  • 3 Tbsp Palm sugar
  • 3 Tbsp Palm sugar
  • 3 Tbsp Palm sugar
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt

Equipment

wokwooden spatulascissorsmeasuring spoonsmeasuring cups