Ingredients 2 Tbsp coconut oil
2 shallots
2 garlic cloves
1 large red chilli (or 2 small ones)
1 Tsp ground cumin
1 Tsp ground coriander
100g crunchy peanut butter (make sure there's no added salt, sugar or other 'nasties', you just want 100% ground peanuts)
200g coconut milk
1 lime
Nam pla (optional, to taste)
This is seriously addictive! It can be used as a dipping sauce for chicken skewers or as salad dressing. Tonight I drizzled it over a crunchy veggie salad of green beans, red and yellow pepper, carrot, fennel and spring onions.
For the satay sauce:
1) Either very finely chop, or preferably blitz to a course paste in a food processor, the shallots, garlic and chilli (seeds in or out, your choice).
2) Heat oil in pan and gently fry the paste for 3-4 mins, then add the ground cumin and coriander for a further 2 mins.
3) Add peanut butter and coconut milk, combine and bring to the boil for 6-8 mins or until the sauce has thickened.
4) At this stage you need to taste....add a squeeze of lime juice (and if using, a splash of nam pla), stir and taste again. Keep tweaking until flavours are balanced...it's a personal thing.
5) Drizzle, dip, enjoy!
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