Best 5 Satay Peanut Saucenaam Jim Satay Recipes
Embark on a culinary journey to Southeast Asia and discover the delightful Satay Peanut Sauce, also known as Nam Jim Satay, a staple condiment in Thai and Indonesian cuisine. This versatile sauce is a harmonious blend of sweet, savory, and spicy flavors that complements a variety of dishes. Its rich, creamy texture and nutty aroma make it an irresistible accompaniment to grilled meats, tofu, and vegetables.
In this article, we present a collection of Satay Peanut Sauce recipes, each offering unique variations on this classic sauce. The Traditional Satay Peanut Sauce recipe captures the authentic flavors of Thailand with its balanced combination of peanut butter, coconut milk, and aromatic spices. For those seeking a spicier kick, the Spicy Satay Peanut Sauce amps up the heat with the addition of chili peppers and Sriracha.
If you prefer a vegan or dairy-free option, the Vegan Satay Peanut Sauce utilizes almond butter and coconut milk to create a rich and creamy sauce. The Easy Satay Peanut Sauce offers a simplified version, perfect for those short on time or new to cooking. And for a taste of Indonesian cuisine, the Indonesian Satay Peanut Sauce incorporates the bold flavors of kecap manis (sweet soy sauce) and tamarind.
Dive into the diverse world of Satay Peanut Sauce and find the perfect recipe to tantalize your taste buds. Whether you're grilling up a feast or simply looking to add a flavorful touch to your meals, these recipes will guide you in creating this delectable sauce that is sure to become a favorite in your kitchen.
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 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.
CHICKEN SATAY WITH PEANUT SAUCE
Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Provided by Allrecipes
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
- Thread marinated chicken pieces onto skewers.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
- Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Jet Tila
Categories main-dish
Time 40m
Yield Ten to fifteen skewers (2 to 4 servings)
Number Of Ingredients 16
Steps:
- Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
- Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
- Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
- Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
- Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
- Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
- Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.
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.
Tips:
- To make the peanut sauce, start by roasting the peanuts in a pan over medium heat until they are fragrant and golden brown. This will bring out their flavor and make them more aromatic.
- Once the peanuts are roasted, let them cool slightly before grinding them in a food processor or blender. This will help to create a smooth and creamy sauce.
- When making the curry paste, be sure to use a mortar and pestle to grind the ingredients together. This will help to release their flavors and create a more authentic paste.
- If you don't have a mortar and pestle, you can also use a food processor or blender to grind the curry paste ingredients together. However, be sure to pulse the ingredients rather than blending them continuously, as this can cause the paste to become too smooth.
- When cooking the satay, be sure to grill or pan-fry them over high heat. This will help to create a slightly charred exterior and a tender and juicy interior.
- Serve the satay with the peanut sauce, cucumber salad, and other desired condiments. This will create a delicious and authentic Thai meal.
Conclusion:
These satay peanut sauce and curry paste recipes are a great way to bring the flavors of Thailand into your kitchen. The sauce is creamy, nutty, and slightly spicy, while the curry paste is aromatic and flavorful. Both recipes are easy to make and can be used to create a variety of delicious dishes. So next time you're looking for a new and exciting meal, give these recipes a try.
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