Peanut Satay Sauce

We had friends over for dinner and I made Thai inspired salads, mango chutney, fish cakes and chicken satay with peanut sauce. I cannot take the credit for this recipe, my father in law taught me how to make this. He is an excellent cook!

How to make the sauce:

in a small pot cook:
2 finely chopped onion,
Lots of diced garlic
Fresh grated ginger if you have it
1 tsp shrimp paste
1 tsp dried cumin
1 tsp dried ginger
1 tsp smoked paprika
1/2 tsp pepper
Chilli (optional)

2 tsps of lemon juice
and a dash of peanut oil.

When onion is cooked add:
1 cup of peanut butter
1/2 cup roasted half whizzed peanuts
1 can of coconut cream

Stir well, making sure it doesn’t catch on the bottom. Heat for around 5 minutes.

Add 2 tsps of lemon juice and a dash of fish sauce. Take off the heat.

Serve with stir fry rice, chicken kebabs or similar.

Lasts in the fridge for about a week.

Time in the kitchen: 10 – 15 minutes ☺

To make the chicken satay skewers, simply shove chicken pieces on skewers. Cover in peanut sauce and slow cook in the oven on 100 degrees celsius for 30 to 60 minutes or until cooked. they come out soft and tender and super delicious! It also means you can leave them warming in the oven and not over cook them.