Nam Jim Satay (Thai Peanut Satay Sauce)
Nam Jim Satay (Thai Peanut Satay Sauce) - kvalifood.com
A cooked peanut sauce made with curry paste, coconut milk, crushed peanuts, palm sugar, tamarind, and fish sauce. The sauce is cooked until the oil separates from the coconut milk – this is the key doneness indicator. Served alongside grilled satay skewers.
Makes ca. 350 ml (4-6 servings)
Ingredients
- 300 ml coconut milk
- 2 tbsp red curry paste (or massaman curry paste for chicken satay)
- 120 g roasted unsalted peanuts, crushed to a coarse texture
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tsp fish sauce
- salt, to taste
Directions
Heat about 75 ml of the coconut milk in a saucepan over medium heat until it begins to boil. Add the curry paste and stir until smooth. Continue stirring until the coconut oil starts to separate from the milk – you will see small pools of oil forming on the surface. This takes 3-5 minutes.
Pour in the remaining coconut milk. Add the crushed peanuts, palm sugar, tamarind paste, and fish sauce. Stir to combine.
Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens to a consistency that coats a spoon. If it gets too thick, thin with a splash of water.
Taste and adjust. The sauce should be sweet, salty, sour, and mildly spicy in balance.
Notes
Crush the peanuts to a coarse texture – not peanut butter smooth. A mortar and pestle or a few pulses in a food processor works.
The oil-separation step is critical for developing the curry paste flavor. Do not skip it.
Keeps refrigerated for up to 1 week.
See Also
Nam Pla Prik (Thai Fish Sauce with Chillies)
Nam Prik Num (Northern Thai Green Chili Dip)
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Nam Jim Seafood (Thai Seafood Dipping Sauce)
