Good Food
for Good

Satay Sauce

Kid FriendlyQuickUnder $10/4 servesVegetarian New RecipesVietnamese
Serves 4Time 35 mins
Fat - total 10g 14%
Fat - saturated 4g 17%
Salt 841mg 37%
Protein 3g 6%
Carbs 6g 12%
Sugar 3g 4%
Energy 422kJ 5%
Fibre 2g 5%

% based on an adult’s recommended daily intake

Ingredients

  • ( 2 cloves) Garlic
  • ( 1 1/2 tbsp) Red Curry Paste
  • ( 3/4 cup) Reduced Fat Coconut Milk
  • ( 1 tsp) Tamarind Paste
  • ( 1/4 bunch) Coriander Leaves
  • ( 1 1/4 tbsp) Fish Sauce
  • ( 1/4 cup) Peanuts no added salt
  • ( 1 tbsp) Brown Sugar

Method

    1. Roughly chop the garlic and coriander roots. Pound in a mortar and pestle until it forms a paste. Add the red curry paste and pound together.
    2. Roast peanuts and chop or pound until desired consistency. Then roast sesame seeds until slightly brown and pound into a paste. Set aside.
    3. If using dried tamarind soak in hot water for about 10 minutes to make tamarind juice. If using tamarind pulp mix with some water to dilute.
    4. Note that tamarind pulp or concentrate has a much stronger sour taste than the dried tamarind so add a bit at a time until you get the right balance.
    5. Heat one tablespoon of oil in a wok or frying pan and add the paste to the hot pan. Cook, while stirring, for a couple of minutes or until aroma develops. Add coconut milk a bit at a time and stir to combine at each addition.
    6. Season with palm sugar, tamarind juice and fish sauce. Add half at first and taste, then adjust accordingly. Add peanuts and sesame seeds and stir through.
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