Notes: Serve as a dipping sauce for beef, chicken, and shrimp satay and to spoon onto vegetables for satay. If making sauce up to 2 days ahead, cover and chill; reheat in a microwave oven or stir over low heat. If sauce has thickened or looks slightly curdled, stir in a little water. Prepared Asian-style peanut sauce is a quick alternative.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, whirl peanuts, garlic, chili, galangal, and sugar until finely ground.

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  • In a 2- to 3-quart pan over high heat, combine peanut mixture, coconut milk, and sweet soy sauce. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until sauce is slightly darker and thicker, about 15 minutes. Add lime juice and salt to taste. Serve warm or at room temperature.

  • Nutritional analysis per tablespoon.

Source

The Grand Hyatt, Bali

Nutrition Facts

45 calories; calories from fat 78%; protein 1.1g; fat 3.9g; saturated fat 2.3g; carbohydrates 2.1g; fiber 0.3g; sodium 60mg.
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