Satay sauce with coconut
This delicious sauce can be made in minutes and spices up any cold meat
| Satay sauce with coconut | |
|---|---|
 |
| Satay sauce and skewers of Ponorogo | |
| Servings: | Servings: 6 - Makes 250ml (8 fl oz) of sauce |
| Calories per serving: | 289 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
|
Best recipe reviewWorks for me 4.8/5 So nice |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50g (2 oz) roasted peanuts
- 200 ml (7 fl oz) coconut milk
- 1 small onion, chopped finely
- 1 tablespoon light soy sauce
- 3 tablespoons groundnut oil
- 1 teaspoon fresh ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon demerara sugar
Method
- Blend all ingredients in a food processor until smooth
- Place sauce in a pan and bring to the boil
- Reduce the heat and simmer for 5 minutes
- Good with chicken or beef kebabs
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Chef's note
I have just made this for a third time, this time using double quantities. It has turned out very runny, yet I don't recall it being so when I made with the above quantities. A teaspoon of cornflour or arrowroot pre-mixed in cold water should resolve the problem though.
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