Satay Sauce

1. 1

   In a blender, combine onion, lemon grass, shrimp paste, chilies, garlic, cumin, coriander and coriander roots with enough coconut milk to moisten.

2. 2

   Heat oil in saucepan.

3. 3

   Gentley stirfry onion mixture until it turns a pale pinky-brown.

4. 4

   Add remaining coconut milk, stirring briskly.

5. 5

   Reduce heat to low.

6. 6

   Add peanuts (or peanut butter) and still well.

7. 7

   Then add sugar and tamarind juice with a pinch of salt.

8. 8

   If the sauce is too thick add additional coconut milk; If it's too thin, simmer very gently to reduce -- coconut milk and peanuts burn very easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.