Saté – Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon peanut cream (alternatively peanut butter / peanut paste), heaped
- 3 tablespoon coconut cream (at least 60%, better 75%), heaped
- 2 tablespoon soy sauce, (Kikkoman)
- 1 teaspoon, leveled curry paste, red (Mae Ploy) rather less at first
- 1 large clove garlic, (finely chopped)
- 1 piece (s) fresh ginger (peeled about the size a fingertip) finely chopped
- 1 teaspoon, leveled palm sugar, dissolved, alternatively:
- 1 teaspoon cane sugar, brown
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a small bowl and stir vigorously. If you like it spicier, you can of course use more red curry paste, but the saté sauce shouldn`t be that hot.
- The sauce is simply delicious with grilled and briefly fried chicken or pork, but also as a dip for bread or as a base for sandwiches and baguette rolls. It is also very good as a dip with fondue.
- Let it steep for at least 30 minutes!
- Make the mixture a little more liquid with peanut oil, then it is also a great marinade for white poultry, pork and veal as well as for fish.
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