Peanut Satay Sauce Recipe » Temple of Thai

Name: Peanut Satay Sauce Recipe » Temple of Thai
Ingredients: 6 cloves garlic; 2 shallots; Bottom half of a stalk of lemon grass; 1 tsp. minced fresh galangal, or substitute with 1/2 tsp. ground dried galangal; 2 tsp. minced cilantro roots, or substitute with bottom stems; 2 tsp. coriander seeds; 1/2 tsp. cumin seeds; 5 dried red chillies; 1/4 tsp. freshly ground nutmeg; 1/4 tsp. ground cinnamon; 1/4 tsp. ground mace; 1/2 to 1 tsp. shrimp paste (kapee); 1/2 cup unsalted roasted peanuts; 1 1/2 to 2 cups (or 1 14-oz can) coconut milk; 1-2 Tbs Thai. fish sauce, to taste; 1-2 Tbs. palm or coconut sugar, to taste; 1 Tbs. tamarind water - dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water

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Peanut sauce recipe for Satay from Thai cookbook author Kasma Loha-unchit. A delcious asian dipping sauce and for the highly popular street hawker food Satay.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.templeofthai.com.

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Ingredients

6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh galangal, or substitute with 1/2 tsp. ground dried galangal
2 tsp. minced cilantro roots, or substitute with bottom stems
2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 dried red chillies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste (kapee)
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tbs Thai. fish sauce, to taste
1-2 Tbs. palm or coconut sugar, to taste
1 Tbs. tamarind water - dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water