This creamy peanut sauce is perfect served with all satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
- 1 1⁄2 cups unsalted skinned roasted peanuts
- 6 tbsp. dark brown sugar
- 1 1⁄2 tsp. dried shrimp paste, roasted
- 2 cloves garlic, chopped
- 1 Holland or fresno chile, stemmed, chopped
- 3⁄4 cup coconut milk
- 1 tbsp. cider vinegar
- 3⁄4 tsp. kosher salt
Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 10 minutes. Transfer to a food processor and let cool; reserve skillet. Process until finely ground. Add sugar, shrimp paste, garlic, and chiles; process until very finely ground. Transfer paste to skillet and stir in coconut milk. Heat over medium heat, and cook, stirring, until oil begins to separate from paste, about 6 minutes. Stir in vinegar, salt, and 3⁄4 cup water; cook, stirring, until the consistency of pea soup, about 4 minutes. Let cool.