Thai-style sauce for satay stir-fry
May. 19th, 2009 10:06 amSo, assuming you know how to make a stir-fry (use this post as an example or ask google if you don't!), here's an alternate recipe of my satay sauce for a more Thai-style flavour.
Man. This is just going to become my recipe dump, at this rate XD
Thai-style satay sauce
Cooking time: About 5 minutes
Ingredients:
Instructions
Man. This is just going to become my recipe dump, at this rate XD
Thai-style satay sauce
Cooking time: About 5 minutes
Ingredients:
- 250mL coconut cream
- 250mL peanut butter
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 tsp tamarind paste
- 2 tbsp vegan fish sauce
- 1 tsp hotsauce (vary depending on how spicy you like it! Indonesian hotsauce works just as well as Thai for this)
- 1 tbsp brown sugar OR palm sugar
Instructions
- Put the coconut cream and peanut butter in a bowl. Microwave on high for a minute or so to melt the peanut butter, then stir until mixed. Note: The peanut butter does not have to be completely melted straight out of the microwave, mixing will finish the job if it's warm enough.
- Add all other ingredients. Mix.
- Use! Recommended for use as a stir-fry sauce, but you could use it as a dipping sauce if you simmered it in a saucepan for about 10-15 minutes beforehand. It's okay uncooked, but it's just not worth it when you could experience the full flavour with some minimal cooking time!