Needed:
2 cans of coconut milk (400ml)
2 small onions, chopped finely
2 cloves of garlic, chopped finely
1 chilli, whole dried or fresh
2 teaspoons each of: ground ginger, cumin and coriander
1 teaspoon of shrimp paste
300grams of peanut butter (any kind, smooth or chunky, mine is somewhere in between)
1 cap of rice wine or dry sherry (1 tablespoon)
Hot sauce or sambal to taste
Appr 50ml of dark soy sauce (ketjap manis is sweet)
Oil for the pan
Method:
Heat the oil in a pan with a thick bottom and add the onions and garlic (and ginger if you’re suing fresh), let them soften for a minute or two.
Then add the spiced and cook a further 2 minutes, or until fragrant.
Deglaze the pan with the rice wine.
Add the soy sauce of ketjap and the coconut milk, bring to a simmer, then add the peanut butter and stir until smooth (use a whisk).
Adjust seasoning to taste.
Every peanut butter and soy sauce is different, so these quantities are just a guideline, you might like more or less of each, just taste along the way.
Peanut sauce or satay sauce is great with meats from the BBQ, but I also love dunking bread in it 😉
you can halve the recipe easily, but you might regret it ,..
Recipe and photos Gardeninglady
