NAM JIM SATAY (THAI PEANUT SAUCE)
I haven't had a chance to try this recipe yet. (This is a recipe I adopted from the Zaar account.)
Provided by byZula
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 9
Steps:
- If you wish use peanut butter rather than fresh peanuts.
- First grind or crush the peanuts to a fairly fine powder.
- Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
- If the sauce is too thick, you can thin it with a little chicken stock.
- Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
- Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
- If you are doing shrimp satay then use half the quantity of massaman paste.
SATAY PEANUT SAUCE NAM JIM SATAY
This is a Thai dipping sauce for Chicken or Pork Satay. The recipe comes from "ThaiTable.com." I share it with all who are looking to replicate the great flavors associated with authentic Thai cooking. I have made a few minor adjustments. If you are lucky enough to have an Asian Grocery, you will find these ingredients to be very inexpensive and usually on hand. If all else fails, you can find these ingredients online.
Provided by Chuckwagon
Categories Thai
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
- Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
- Add remaining ingredients and continue blending until smooth.
- Reduce heat allow to simmer for an additional 5 minutes.
- Serve in a small bowl or small plate with your Satay Appetizers.
SATAY PEANUT SAUCE/NAAM JIM SATAY
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Provided by James Syhabout
Categories HarperCollins Peanut Chile Pepper Sauce Condiment Condiment/Spread Coconut
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.
- Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant-be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.
- Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.
PEANUT SATAY SAUCE
This is a wonderful, easy thai recipe I received when I did a Thai cooking course. Be warned - it is hot but it is truly wonderful. You would never go back to bought satay sauce again. What's more it freezes well so make a big batch!!
Provided by barb63
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and carefully fry the dried chilli flakes on low heat.
- Add the spring onion, red curry paste and lime leaves and cook until fragrant.
- Stir in 1 cup of coconut milk, the peanut butter and sugar.
- Bring to the boil, stirring, and add the lime juice.
- Thin to desired consistency with remaining coconut milk.
Nutrition Facts : Calories 183.4, Fat 15.9, SaturatedFat 6, Sodium 98, Carbohydrate 8.2, Fiber 1.7, Sugar 4.4, Protein 5.2
THAI PEANUT SAUCE
Make and share this Thai Peanut Sauce recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Heat the peanut oil to nearly smoking in a saucepan.
- Turn off the heat and add the peanuts.
- The peanuts should cook to a golden brown in 3-5 minutes.
- If you burn them, throw them out and start all over again or your sauce will be bitter.
- You may have to turn on the heat again, but stir the peanuts if you do.
- Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste.
- Add the chiles, ginger, garlic and continue to blend.
- Add the remaining ingredients except the cilantro, and blend until smooth.
- If it is too thick, add more oil.
- Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.
Nutrition Facts : Calories 1609.9, Fat 160.5, SaturatedFat 37.5, Sodium 2716.9, Carbohydrate 33.5, Fiber 8.2, Sugar 13.4, Protein 25.6
AUTHENTIC THAI PEANUT SAUCE
This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!
Provided by BusyBeeHoneyBee
Categories Sauces
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
- Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
- The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.
Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9
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