Rich Peanut Sauce for Satay
The secret to a proper satay sauce is the texture; you want the coarseness of crushed peanuts against the silkiness of coconut cream. It is a balancing act of heat, salt, and acidity that comes together in the pan once the oils begin to separate.
Mind the heat on your peanuts
Keep your attention on the pan while frying the aromatics; if the garlic or chili burns, the bitterness will ruin the sauce. Use high-quality coconut cream for a better mouthfeel than thinner coconut milk.
- Heavy-bottomed saucepan
- Mortar and pestle or food processor
- Wooden spoon
What goes in.
- 2 cupsroasted peanuts, unsalted
- 1/2 cupcoconut cream
- 2 tbspred curry paste
- 1 tbsptamarind concentrate
- 2 tbsppalm sugar, finely chopped
- 1 tspfish sauce
- 1/2 cupwater
Cooking until the oil splits
When frying the curry paste in the coconut cream, wait until you see small, glistening beads of oil rising to the surface. This signifies that the aromatics are fully cooked and ready to receive the peanut base.
The method.
Grind the base
Pulse the peanuts in a processor until they form a coarse meal. You want a mix of fine powder and small, crunchy bits for contrast.
Fry the aromatics
Heat two tablespoons of coconut cream in the pan over medium heat. Add the curry paste and stir constantly until the paste releases its scent and the oils begin to separate.
Incorporate liquids
Whisk in the remaining coconut cream, water, tamarind, and palm sugar. Bring to a gentle simmer, ensuring the sugar has dissolved completely.
Thicken
Stir in the ground peanuts. Cook for five minutes until the sauce coats the back of a spoon. If it becomes too stiff, add a splash of warm water to loosen it.
Season
Add the fish sauce last, tasting as you go. The final sauce should be thick, opaque, and deep brown.
Other turns to take.
Spicy Kick
Add one finely minced bird's eye chili during the paste-frying stage for a sharper, persistent heat.
Extra Crunchy
Reserve a handful of roughly chopped peanuts and fold them in right before serving.
When it doesn't go to plan.
If the sauce thickens too much while sitting, stir in a teaspoon of warm water to bring it back to a pourable consistency.
Use palm sugar rather than brown sugar if possible; it provides a deeper, molasses-like undertone.
Do not over-process the peanuts into peanut butter; maintain some texture so the sauce isn't one-dimensional.
The ones that keep coming up.
Can I use store-bought peanut butter?
You can, but the texture will be uniform and lack the bite of freshly crushed peanuts. If you must use it, add extra crushed roasted peanuts at the end.
How long will this stay in the fridge?
It keeps for up to three days in an airtight container. The coconut fat will solidify when cold, so gently reheat it with a drop of water.
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