1 (14-ounce) can coconut milk
2 tablespoons red curry paste
1/2 teaspoon coriander
3/4 teaspoon salt
5 tablespoons sugar or palm sugar
1 tablespoon tamarind juice
1/2 cup ground peanuts
Makes 1 1/2 cups
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Heat the coconut milk in a small saucepan over medium heat until bubbly. Add the curry paste and coriander and whisk until blended. Add the salt, sugar and tamarind juice and stir to combine.
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Add the peanuts and cook for 5 minutes longer. Taste and adjust the seasonings as desired. Satay sauce may be stored in the refrigerator for up to 2 weeks. |
| Note: To make tamarind juice, mix 1 portion of tamarind pulp to 2 portions of water. Mix well and strain the pulp. |
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