Nam Jim satay
Satay sauce
makes 2 cups
While some satay sauce use peanut butter as a base, this one authentically uses roasted peanuts and a hint of curry paste for hotness. Tamarind juice, coconut milk and cream, and other aromatic Thai and Indian seasonings add to its complex but mellow exoticness. When grinding the peanuts, be sure not to overprocess tham or you will end up with peanut butter.
Satay sauce
makes 2 cups
While some satay sauce use peanut butter as a base, this one authentically uses roasted peanuts and a hint of curry paste for hotness. Tamarind juice, coconut milk and cream, and other aromatic Thai and Indian seasonings add to its complex but mellow exoticness. When grinding the peanuts, be sure not to overprocess tham or you will end up with peanut butter.
In a food grinder, process garlic, galangal, lemon grass, peppers,
chilies, and shrimp paste until smooth.
In a skillet, heat oil over medium high heat until hot but not smoking. Add mixture and stir fry 30 seconds, or until fragrant. Add coconut milk and brink to boil. Add peanuts and cook for 1 to 2 minutes, stirring constantly, until thickened. Add sugar, salt, and water bring to boil.
Reduce heat to low and cook, uncovered, stirring constantly, 10 minutes or until slightly thickened.
Strain tamarind pulp, reserving juice. Add tamarind juice, nam pla, coriander, curry powder and curry paste to the skillet and bring to boil over medium heat. Simmer, uncovered, stirring constantly, 10 to 15 minutes or until thickened.
Store in an airtight container in the refrigirator for 3 to 4 days before serving.
In a skillet, heat oil over medium high heat until hot but not smoking. Add mixture and stir fry 30 seconds, or until fragrant. Add coconut milk and brink to boil. Add peanuts and cook for 1 to 2 minutes, stirring constantly, until thickened. Add sugar, salt, and water bring to boil.
Reduce heat to low and cook, uncovered, stirring constantly, 10 minutes or until slightly thickened.
Strain tamarind pulp, reserving juice. Add tamarind juice, nam pla, coriander, curry powder and curry paste to the skillet and bring to boil over medium heat. Simmer, uncovered, stirring constantly, 10 to 15 minutes or until thickened.
Store in an airtight container in the refrigirator for 3 to 4 days before serving.
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
3 whole garlic cloves
12 thin slices fresh galangal
1 stalk lemongrass, chopped
¼ teaspoon black pepper
3 tablespoons chopped fresh mild red chilies
¼ teaspoon shrimp paste
2 tablespoons vegetable oil
2 ½ cup coconut milk
¾ cup shelled roasted unsalted peanuts, ground
12 thin slices fresh galangal
1 stalk lemongrass, chopped
¼ teaspoon black pepper
3 tablespoons chopped fresh mild red chilies
¼ teaspoon shrimp paste
2 tablespoons vegetable oil
2 ½ cup coconut milk
¾ cup shelled roasted unsalted peanuts, ground
2 tablespoons sugar
¼Teaspoon salt
½ cup water
1 tablespoon tamarind pulp soaked in 3 tablespoons warm water
1 tablespoon nam pla (fish sauce)
1/8 teaspoon ground coriander
1/8 teaspoon curry powder
2 teaspoons panaeng or masaman curry paste
¼Teaspoon salt
½ cup water
1 tablespoon tamarind pulp soaked in 3 tablespoons warm water
1 tablespoon nam pla (fish sauce)
1/8 teaspoon ground coriander
1/8 teaspoon curry powder
2 teaspoons panaeng or masaman curry paste
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