Satay
adapted from 'The Spruce Eats'
Most Western versions of satay sauce are made with peanut butter. This one starts with dry roasted, unsalted peanuts—and you'll taste the difference. Peanut butter often contains salt, sugar, and/or oil. By using whole peanuts, you avoid those additives and have complete control of all the ingredients.
Ingredients
1 cup unsalted fresh dry roasted peanuts
⅓ cup water
1 to 2 cloves garlic, minced
½ teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1 to 2 tablespoons fish sauce (or 1 ½ to 2 ½ tablespoons soy sauce)
½ teaspoon tamarind paste (or ½ tablespoon lime juice)
½ teaspoon cayenne pepper (or 1 teaspoon Thai chile sauce), more or less to taste
⅓ cup coconut milk
Method
Place all ingredients in a blender or food processor
Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.
Serve warm or at room temperature with chicken, fish, pork, beef or vegetables.
Notes
This sauce tends to thicken as it sits; add a little water or coconut milk to thin it out as needed.
This satay stores well if kept covered in the refrigerator for two weeks.
Can also be frozen.