Peanut Satay Sauce with Coconut Milk
Let yourself be carried away by the exotic flavors of Asia with this creamy, indulgent satay sauce. The toasted peanuts bring an incomparable richness, while coconut milk softens the whole with a creamy touch. Ginger and garlic delicately perfume, and lime awakens your taste buds with a hint of acidity. This sauce is a sensory journey evoking Bangkok's night markets or Singapore's street stalls. You'll love it on chicken skewers, roasted vegetables, or simply as a dip with spring rolls. Easy and quick to prepare, it becomes a staple in your kitchen to impress your guests with a dish full of soul and character.
Ingredients
- Unsalted peanuts150 g
- Coconut milk400 ml
- Soy sauce3 tablespoons
- Maple syrup2 tablespoons
- Lime juice2 tablespoons
- Garlic2 cloves
- Fresh ginger1 piece (2 cm)
- Turmeric powder1 teaspoon
- Ground cumin1/2 teaspoon
- Cayenne pepper (optional)1/4 teaspoon
- Salt1 pinch
Instructions
- 1
In a dry pan, toast the peanuts over medium heat for 3-4 minutes until golden. Let cool and roughly grind.
- 2
In a saucepan, heat a little oil and sauté the minced garlic and grated ginger for 1 minute.
- 3
Add turmeric, cumin and cayenne pepper, mix and cook for 30 seconds.
- 4
Pour in coconut milk, soy sauce, maple syrup and lime juice. Bring to a gentle simmer.
- 5
Stir in the ground peanuts and simmer over low heat for 10 minutes, stirring until thickened.
- 6
Season lightly, adjust to taste and serve warm with skewers, vegetables or rice.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !