Use this satay sauce on grilled meats such as chicken skewers, or as a dip for raw vegetable sticks, or in Gado Gado.
4 Large Tablespoons Peanut butter
2 Chopped Chillies
2 Cloves Garlic, chopped
2cm piece Ginger, chopped
1 Tablespoon Soy sauce
2 Teaspoons Brown sugar
1 Tablespoon Lemon Juice
1 Tablespoon Thai Fish Sauce
300ml Coconut milk
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
2 Shallots (Spring onions)
Good handful Fresh coriander
Blend all the ingredients except the coconut milk and fresh coriander together in a food processor or blender until a thick paste forms.
Scrape the paste into a saucepan with a good thick base.
Add the coconut milk and stir/whisk.
Heat gently, stirring often until the sauce changes colour slightly. The sauce has a tendency to stick to the bottom of the pan and burn so keep stirring!
To serve, sprinkle with chopped fresh coriander.
If you reheat the sauce, you may need to add some water to thin it down.