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

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, 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.

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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