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Ingredients
6 hot, dried whole red chili peppers, each about 3 inches long
½ cup coarsely chopped shallots
2 teaspoons finely minced garlic
1 3-inch length fresh lemon grass, trimmed and cut crosswise into ¼-inch pieces, about 2 tablespoons, or use
1 teaspoon lemon grass powder
1 ½ cups water
½ cup corn, peanut or vegetable oil
1 ¼ cups ground, roasted peanuts
1 cup fresh or canned coconut cream or milk
2 tablespoons sugar
Salt to taste if desired
2 tablespoons tamarind liquid or lemon juice
Nutritional analysis per serving
17 grams carbs; 445 calories; 18 grams monosaturated fat; 7 grams polyunsaturated fat; 13 grams saturated fat; 41 grams fat; 4 grams fiber; 439 milligrams sodium; 9 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about ⅓ cup. Put pieces in container of food processor or electric blender.
- Step 2
Add shallots, garlic, fresh lemon grass or lemon grass powder and ½ cup water. Blend thoroughly. There should be about one cup.
- Step 3
Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining ¾ cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.
Private Notes
Comments
This was made following the instructions without any improvisation. I found quite a bit of oil floating on top at the end. That was drained off for another use, but the sauce kept separating when it was served. Any suggestions?
This was made following the instructions without any improvisation. I found quite a bit of oil floating on top at the end. That was drained off for another use, but the sauce kept separating when it was served. Any suggestions?
@gina same here, mine has way too much oil floating on top, it doesn’t look that good. Not certain how to recombine the oil back into the satay sauce.
I used peanut butter because the peanuts I had were old. I think ground and freshly roasted peanuts would be even more flavorful but it was really good and worth the effort.