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Recipe Summary

Yield:
8 servings (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chiles in a bowl, and cover with hot water. Let stand for 30 minutes or until tender. Drain. Combine chiles, 1/2 cup peanuts, and next 5 ingredients (through shallot) in a food processor. Process until finely chopped.

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  • Heat a medium saucepan over medium-high heat. Add oil to pan, and swirl to coat. Add chile mixture; cook for 1 minute, stirring constantly. Add 3/4 cup water and remaining ingredients; bring to a boil. Reduce heat; simmer for 4 minutes, stirring occasionally. Let stand for 30 minutes.

  • Wine note: Beef satay is a tasty wine problem: All those heady Southeast Asian aromatics--tamarind, coriander, lemongrass--suggest an aromatic white match. But underneath the spice is beef, so go with pink! Look to a bone-dry, crisp, fruity rosé from California that's full of spicy red fruit flavors. Try Zaca Mesa 2009 "Z Gris" from Santa Ynez Valley ($16). Tart cherry and sweet, wild strawberry flavors are surrounded by aromatic spices, lime, and herbs. --Sara Schneider

Nutrition Facts

80 calories; fat 6.4g; saturated fat 0.8g; mono fat 3g; poly fat 2.2g; protein 2.6g; carbohydrates 3.9g; fiber 1g; cholesterol 37mg; iron 0.4mg; sodium 118mg; calcium 9mg.
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