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Satay sauce

By patrice

Satay sauce

Preparation : 5 min Resting : -
Cooking : 12 min Equipment :
Difficulty :
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for Serves 6 :
85 g roasted peanuts
1 fresh reed chili, cored seeded and chopped
1 clove garlic, chopped
4 tablespoons red curry paste
375 ml coconut milk
squeeze of lime juice
2 tablespoons light brown sugar
1Put peanuts, chili and garlic in the food processor. Mix together, then add curry paste, 2 tablespoons of the coconut milk and a squeeze of a lime juice. Mix to blend evenly.
2Pour mixture into a saucepan. Stir in remaining coconut milk and the sugar. Bring to a boil, stirring, then boil for 2 minutes.
3Lower heat and simmer for 10 minutes, stirring occasionally. Add a little water if sauce becomes too chick.
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