Best 3 Nam Jim Satay Thai Peanut Sauce Recipes
In Thai cuisine, nam jim satay, also known as Thai peanut sauce, reigns supreme as a versatile condiment that tantalizes taste buds with its rich, nutty, and slightly spicy flavor. This beloved sauce finds its way into various Thai dishes, from satay skewers to spring rolls, rice noodles, and even as a dipping sauce for fresh vegetables. Its creamy texture and complex flavor profile, a harmonious blend of sweet, sour, and savory notes, make it a culinary masterpiece.
This article unveils three distinct takes on the classic nam jim satay recipe. The first recipe introduces the traditional method using a mortar and pestle to achieve a rustic, authentic texture. Sesame seeds and peanuts are meticulously ground together, releasing their aromatic oils and creating a smooth paste. Coconut milk, palm sugar, tamarind paste, and a symphony of spices – galangal, lemongrass, and red chili peppers – are then incorporated, resulting in a symphony of flavors.
The second recipe offers a simplified approach, utilizing a food processor to expedite the preparation. The ingredients remain largely the same, but the convenience of modern appliances streamlines the process, making it ideal for busy home cooks.
For those with dietary restrictions, the third recipe caters to vegan and allergy-conscious individuals. It cleverly substitutes peanut butter for peanuts, ensuring a creamy consistency while eliminating the risk of nut allergies. This inclusive version allows everyone to savor the delectable flavors of nam jim satay without compromise.
Whether you prefer the traditional, simplified, or vegan variation, each recipe guides you through the process with clear instructions and precise measurements. Prepare to embark on a culinary journey as you master this essential Thai sauce, ready to elevate your favorite dishes with its irresistible charm.
NAM JIM SATAY (THAI PEANUT SAUCE)
I haven't had a chance to try this recipe yet. (This is a recipe I adopted from the Zaar account.)
Provided by byZula
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 9
Steps:
- If you wish use peanut butter rather than fresh peanuts.
- First grind or crush the peanuts to a fairly fine powder.
- Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
- If the sauce is too thick, you can thin it with a little chicken stock.
- Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
- Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
- If you are doing shrimp satay then use half the quantity of massaman paste.
SATAY PEANUT SAUCE/NAAM JIM SATAY
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Provided by James Syhabout
Categories HarperCollins Peanut Chile Pepper Sauce Condiment Condiment/Spread Coconut
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.
- Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant-be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.
- Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.
SATAY PEANUT SAUCE NAM JIM SATAY
This is a Thai dipping sauce for Chicken or Pork Satay. The recipe comes from "ThaiTable.com." I share it with all who are looking to replicate the great flavors associated with authentic Thai cooking. I have made a few minor adjustments. If you are lucky enough to have an Asian Grocery, you will find these ingredients to be very inexpensive and usually on hand. If all else fails, you can find these ingredients online.
Provided by Chuckwagon
Categories Thai
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
- Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
- Add remaining ingredients and continue blending until smooth.
- Reduce heat allow to simmer for an additional 5 minutes.
- Serve in a small bowl or small plate with your Satay Appetizers.
Tips:
- To make the smoothest peanut sauce, use a high-powered blender or food processor.
- Start with a small amount of chili paste and add more to taste, depending on how spicy you like your sauce.
- If you don't have tamarind paste, you can use lemon juice or white vinegar as a substitute.
- If you want a thinner sauce, add a little water or coconut milk.
- Serve the sauce with your favorite Thai dishes, such as satay, pad thai, or spring rolls.
Conclusion:
Nam Jim Satay, also known as Thai Peanut Sauce, is a delicious and versatile condiment that can be used with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or tangy, Nam Jim Satay is sure to please. So next time you're looking for a flavorful dipping sauce, give this recipe a try!
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