Recipe - Nam Jim Satay (Peanut Sauce)

4 ounce Freshly roasted (unsalted)
peanuts
3 Cloves of garlic; chopped
(up to 4)
1 ounce Chopped onion
1 tablespoon Red or massaman curry paste
(up to 2)
1 teaspoon Fish sauce
8 tablespoon Coconut milk
4 teaspoon Lime juice (to taste) (up to
6)
2 teaspoon Brown sugar (up to 3)

A peanut dressing accompies these snacks. This is my favorite variation. If
you have red or massaman curry paste that is preferred, but you can use
curry powder to taste if you prefer. Also you can 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 with chicken. If
you are doing shrimp satay then use half the quantity of massaman paste.
Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Jul 9, 1997