Recipes from the Collection of Mark and Danielle Hughes

Satay sauce

Makes about 2 1/2 cups

1 1/4	cups coconut milk, stirred to blend
3/4	cup smooth peanut butter
3	tablespoons fish sauce
1	tablespoon soy sauce
3	tablespoons minced fresh ginger
3	tablespoons light brown sugar
1	teaspoon crushed red pepper

Process till smooth in food processor or blender.

From ``Asian Noodles,'' by Nina Simonds

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Thai-style Peanut Sauce Nam jim satay

Recipe from ImportFoods.com

Peanut sauce is actually of Malaysian or Indonesian origin. Very few dishes served in Thailand actually use peanut sauce but it has become a very popular part of American-Thai food. The peanut sauce below is our favorite variation. If you prefer, peanut butter can be used rather than fresh peanuts.
A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.

Method

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm 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 (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

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