Recipe - Nam Jim Sate (Satay Peanut Sauce)

1 cn (14oz) coconut milk
One half cup Chicken stock
One half cup Uncooked peanuts
1 tablespoon Garlic; crushed
1 tablespoon Red curry paste
1 tablespoon Nam prik pao ([roasted]
chili paste in oil)
1 tablespoon Palm sugar
1 tablespoon Fish sauce
1 tablespoon Lime juice

Date: Mon, 24 Jun 1996 08:34:59 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
In a wok or large heavy skillet, dry roast the peanuts until they start to
turn toasty brown. Bite one to check that it is cooked through (careful
they're hot).

Discard any brown peanut "skins" and put the peanuts in a
liquidiser/blender or food processor.

Separate the coconut milk and add a cup of thick coconut cream to the
blender, and process until smooth. Add the garlic, curry paste, nam prik
pao, sugar, fish sauce and lime juice and process until mixed thoroughly.

Combine the remaining coconut milk with the chicken stock, and then slowly
add this to the running blender until a suitable consistency is achieved.

CHILEHEADS DIGEST V3 #023

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.