Thai satay sauce
Ricetta di Tania chomicz
One 400ml can of full-fat coconut milk
2 ounces (approximately ¼ cup or 80g) of Thai red curry paste (not the stuff in jars, authentic paste)
¾ cup/255g peanut butter
½ tablespoon salt
1 tbsp sugar (add less to start - original recipe suggested 3/4 cup, but too sweet)
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
½ cup water
Preparazione → 10 min
Cottura → 10 min
1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
4. This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it's hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle.
contorni, satay sauce August 06, 2015 09:49
Autore: shesimmers.com/2009/03/how-to-...
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