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Satay sauce
By patrice
| Preparation : 5 min | Resting : - |
| Cooking : 12 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 85 | g roasted peanuts |
| 1 | fresh reed chili, cored seeded and chopped |
| 1 | clove garlic, chopped |
| 4 | tablespoons red curry paste |
| 375 | ml coconut milk |
| squeeze of lime juice |
|
| 2 | tablespoons light brown sugar |
| 1 | Put peanuts, chili and garlic in the food processor. Mix together, then add curry paste, 2 tablespoons of the coconut milk and a squeeze of a lime juice. Mix to blend evenly. |
| 2 | Pour mixture into a saucepan. Stir in remaining coconut milk and the sugar. Bring to a boil, stirring, then boil for 2 minutes. |
| 3 | Lower heat and simmer for 10 minutes, stirring occasionally. Add a little water if sauce becomes too chick. |
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