Pok Pok Thai Peanut Sauce Recipe for Satay
Make a delicious Thai Peanut Sauce recipe for Satay from Chef Andy Ricker's Pok Pok cookbook and find all the needed ingredients here in our Thai grocery.
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Cooking tools:
- Mortar and pestle
- Food processor
- Kitchen scale
- Wok
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 4 grams dried puya chiles (about 2), stemmed but not seeded
- 2 teaspoons kosher salt
- 1 ounce thinly sliced lemongrass (tender parts only)
- 1 (21 gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against the grain
- 1 (21 gram) piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against the grain
- 1 ounce peeled garlic cloves, halved lengthwise
- 1 1/4 ounces peeled Asian shallots, thinly sliced against the grain
- 1 cup coarsely chopped unsalted roasted peanuts
- 1 1/2 cups unsweetened coconut cream (preferably boxed)
- 3 ounces palm sugar, coarsely chopped
- 1 1/2 cups unsweetened coconut milk (preferably boxed)
- 5 tablespoons Naam Makham (Tamarind water) (follow link to recipe)
- Kosher salt
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