food · Life

Satay with Spicy Peanut Sauce

This was originally published on my blog back in 2007.  Again in 2009. Then 2014.  It’s time for another round of sharing…

It’s summertime which means I’m cooking a lot satay for dinners and parties. It’s one of those dishes that is easy to make, great to take, and always devoured.

First cut chicken or pork into small pieces: 1/4″ by 3″ is a good size to aim for. Marinate these pieces for 4-6 hours in:

1/4 C coconut milk
1/4 C vegetable oil
1 TBS. Thai Kitchen’s red curry paste
1 Tbs. sugar
1 Tbs. soy sauce
1 Tbs. lime juice
1 tsp. fish sauce

Now you can thread these chicken pieces onto skewers (soaked in water), but I find this awkward on my grill. So I just place them on the grill . They are small and cook up quickly! About two minutes per side.

Now the best part: The Spicy Peanut Sauce you serve along with it.

Debra’s Thai Spicy Peanut Sauce.
This is adapted from Barbara Tropp’s The Modern Art of Chinese Cooking.

I LOVE this stuff.. and use it like I used ketchup as a kid (on almost everything!!) It’s fabulous on chicken and pork, but possibly at it’s best on soba noodles or wholewheat pasta.

3-5 cloves of garlic (Tropp uses 10… but I found that then I couldn’t taste anything except the garlic. Not the sauce I was going for…). I actually prefer to use roasted garlic, but that means planning ahead.
1/2C Soy Sauce
1/2C all natural peanut butter (it has no transfats or sugar).
5 TBS. Sugar
1-2 TBS Thai Kitchen Red chili sauce (depending on your tolerance for heat)
1 TBS. vegetable oil
1 TBS. lime juice

Mince the garlic in your food processor or blender. Add the rest of the ingredients, and puree for 1 minute (is you are using a blender, pulse the blend for about 10 second intervals).

Let the flavors blend for at least 2 hours.

Will stay good in your fridge for 2 weeks. If it lasts that long, you mustn’t really like it, so send it to me!!

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