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Satay Sauce

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“I love this recipe - it tastes great with everything. I like it better than most peanut satay sauces that they sell in the stores. I think it's the coconut milk that makes it tastes so good. It comes from Nina Simonds book: Asian Noodles.”
READY IN:
4mins
SERVES:
6
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
  2. I use chili powder in place of the crushed red pepper because I like it really spicy.
  3. I've also frozen and thawed leftovers - it is still delicious.
  4. A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].

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