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| Satay Sauce ~ For use with Satay dishes 2 tbsp red curry paste (purchase from oriental market -- many supermarkets have this) ½ cup crispy shallots ~ see navigator on the left 1 tsp chile (chili) powder ½ cup finely ground roasted peanut 3 cups coconut milk 2 tbsp palm sugar 1 tbsp tamarind juice ½ tbsp salt (or to taste) 2 tbsp oil 1. Heat wok on medium-high then add oil. Stir-fry paste, crispy shallots, chile powder until fragrant. Add peanuts, palm sugar, tamarind juice, salt, and coconut milk. Reduce heat and simmer gently until oil rises to the surface. Spoon into small serving bowl. |
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