Description
Serve this creamy and nutty dipping sauce at your next satay dinner
Ingredients
Units
Scale
For the paste:
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander seeds
- 1 clove garlic (chopped)
- 1 teaspoon ginger (peeled and grated)
- 1 Thai chili (chopped)
- 2 teaspoon tamarind paste
- 2 tablespoons smooth peanut butter
Remaining ingredient:
- 400ml coconut milk
Instructions
- In a small pan over medium heat, add turmeric powder, chili powder, ground cumin and coriander seeds. Cook until fragrant, about 1 minute.
- Turn the heat off and transfer the spices to a spice grinder, small blender or pestle and mortar. Add the remaining ingredients for the paste and blend.
- In a small pot over medium heat, add coconut milk and paste and whisk until the past has dissolved. Heat the coconut milk until hot (but not bubbling) and transfer to a bowl.
- Serve the Thai peanut sauce with vegetables and skewers or use it as a sauce for a stir fry. It’s delicious over rice!
Notes
This Thai peanut sauce will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 73
- Sugar: 1.8 g
- Sodium: 59.6 mg
- Fat: 5.9 g
- Saturated Fat: 2.3 g
- Carbohydrates: 3.6 g
- Fiber: 0.6 g
- Protein: 2 g
- Cholesterol: 0 mg
