Satay sauce: the less-easy version (Nam jim satay) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 189) by Leela Punyaratabandhu

  • red curry paste
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut, or vegetable oil for coconut oil. Can use the book's recipe for "Red curry paste".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork satay (Mu sate)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut, or vegetable oil for coconut oil. Can use the book's recipe for "Red curry paste".

  • hirsheys on July 11, 2022

    This isn’t all that much tougher than the “easy” version, but also isn’t much better, and in fact, I prefer the vinegar flavor in the other one to the tamarind (feels sacrilegious to say that, but I do!) I had to add the coconut milk to my peanuts to grind them smooth, but that worked fine. The sauce is very thick. The taste is just as amazing as the other one, but it’s far easier to use commercial peanut butter. (Also, I used a lower amount of sugar, as I do with the other one, though this one calls only for the high amount).

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