Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Nam Chim Sate (Peanut Dipping Sauce) น้ำจิ้มสเต๊ะ

4 ounces of freshly roasted, unsalted, peanuts
3 to 4 cloves of garlic, chopped
1 ounce chopped onion
1 to 2 tablespoon red or Massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4 to 6 teaspoons lime juice, to taste
2 to 3 teaspoons brown sugar

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.


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