A simple sauce commonly used with chicken, pork or shrimp skewers and of course satay dishes.
Ingredients (makes about 2 1/2 cups):
1 can coconut milk
1 teaspoon fish sauce
1 tablespoon yellow curry paste
1/2 teaspoon cumin
1/2 cup peanut butter (creamy or chunky)
Dash of salt and pepper
Dash of red chili flakes (optional)
Roasted peanuts, chopped (optional)
Directions:
In small sauce pan on medium high heat, add all the ingredients and whisk, bring to a gentle boil. Turn down heat to medium and continue to stir until it thickens. Take off stove and use as a dip or sauce. Sprinkle on the roasted peanuts before serving. This can be stored in the fridge in a air tight container for up to 1 week.
No comments:
Post a Comment