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Satay Sauce (Nam Jime Satay)

Authentic Thai Food Recipes - Thai Dipping Sauces

Saturday, 12 April 2008

Video Sneak Preview (tiny, low resolution)

Jules's Blurb: The only authentic Thai Satay Sauce you should have with Chicken Satay or Pork Satay. This is the most delightful, tasty, textured and delicious Satay Sauce (peanut sauce) you will have ever tried. Did I make my point?

In case you didn't get that, it's one of Khwanjai's signature dishes, and she built her reputation and restaurant in Thailand on this one and a few more besides!

In Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai's Thai cooking classes and your Trial Thai Banquet Course

Okay, there's a bit of work in preparing the peanuts for this one and it's worth every ounce of effort and minute of your time in doing so, you guests will praise you right before they beg you for the recipe

Satay Sauce Recipe

(Nam Jime Satay)

How to Make Satay Sauce

Ingredients:

1 Cup Coconut milk (or 1 tin)

1tbs Penang Curry Paste

1 Cup Peanuts

1tbs Palm Sugar (demarara 2nd choice)

1tbs Tamarind paste

1tbs Chicken Stock powder (or 1 cube)

1ts Salt

Preparation:

Roast the brown skin peanuts in a dry wok stirring constantly on low heat until they turn very dark brown, about ten minutes

When they're cool enough to handle, rub off the skins blowing gently until all the skin is gone, then chuck them in the pestle and mortar and bash 'em! (or a blender for a very short spin) You need a granular consistency (see video)

Cooking:

Pour the coconut milk into a medium hot pan and bring to the boil

Add Penang curry paste, stir in until fully mixed in and you get a lovely aroma, turn down the heat to simmer

Next add all the other ingredients and leave on a low heat stirring occasionally for up to ten minutes

The sauce is ready when it becomes thicker, not too thick as it thickens in the bowl as it cools. Done!

Serving Suggestion:

This is such a richly flavoured, sweet and very mildly spicy and sour peanut flavour sauce and is designed to be eaten with our Chicken Satay Recipe AND with our Ajad Sauce Recipe, the two sauces contrast each other and compliment the Chicken Satay (Satay Gai) beautifully

For the Best Results:

Members click the camera to watch the full Satay Sauce video because the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!

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