Vegan Satay Sauce
Quantity: 250 ml of sauce
1 Big Red Chilli
1 teaspoon Ginger puree
1teaspoon Lemon grass puree
3 teaspoon Rapeseed Oil
2/3 teaspoon Lime peel-finely sliced
1/2 teaspoon Ground cumin
1/2 teaspoon Ground coriander seeds
1/4teaspoon Ground pepper
50 gram Red Onion-chunky chopped
1 small handful Fresh coriander leaf
70 gram Salted peanuts
1 tablespoon Brown Sugar
1 tablespoon Soy sauce
200 millilitre Thai coconut milk.
-Blend the salted peanuts in an electric blender-set aside.
-Blend red chilli, ginger puree, lemongrass puree, lime peel, ground cumin, coriander seeds, salt, red onion, coriander, 1 tablespoon of rapeseed oil in an electric blender.
-Gently fry the curry paste and 1 tablespoon of rapeseed oil in the small frying pan for approx. 3-5 minutes.
-Add the coconut milk and bring it to boil.
-Season with the brown sugar, soy sauce and simmer for 15 minutes.
-Lastly, add the chopped peanut and fold all the ingredients together. Remove from the heat and leave it to cool.
-Use an electric handheld blender to create a smoother paste if you would prefer the velvety and creamy sauce. Thai satay has got a smooth consistency.
-Satay sauce is such a versatile condiment. It can be eaten as a dipping sauce, spreading or put it in a stir-fried.
-You can serve Satay Sauce with grilled vegetable, grilled /fried tofu but believe or not Thais serve it with toasts! Happy Cooking!