How to Make Satay Sauce - Cook with K.P SE10 EP21

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Milk can be a lower-cost substitute, though it alters flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a soy-free alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a more economical option.

Add coconut cream to a bowl.

Add tamarind paste, about 2 tablespoons, to the coconut cream and mix well.

Add 1 teaspoon of ground cumin and 0.5 teaspoon of turmeric to the mixture and stir.

Chop a small Birds Eye chili and add it to the mixture, removing seeds if desired.

Add 3 cloves of garlic and a 1 cm piece of ginger (or ginger paste) to the mixture.

Add 2 teaspoons of lemongrass to the mixture.

Add a dollop of honey for sweetness and a bit of sesame oil.

Blend the mixture in a food processor until it forms a paste.

Transfer the paste to a frying pan and add a bit of butter (or ghee).

Cook the paste in the frying pan, stirring it well.

Add a little bit of water if the mixture is too thick.

Add 1 finely diced onion to the frying pan and cook it into the sauce.

Add a dollop of peanut butter to the sauce and mix well.

Add a couple of dashes (about 1 teaspoon) of fish sauce to the mixture and stir.

Add the roots of about 3 sprigs of coriander to the sauce and lightly cook it off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens