Shrimp satay with Thai-style peanut sauce from The Curry Book: A Celebration of Memorable Flavors and Irresistible Recipes (page 38) by Nancie McDermott

  • curry powder
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  • red curry paste
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Allow to marinate for 30-60 minutes. Can substitute any Thai-style curry paste for red curry paste, chicken for shrimp, vegetable broth for chicken broth, light or dark brown sugar for palm sugar, and tamarind liquid for limes.

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

Accompaniments: Sweet and sour cucumber salad

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

    Allow to marinate for 30-60 minutes. Can substitute any Thai-style curry paste for red curry paste, chicken for shrimp, vegetable broth for chicken broth, light or dark brown sugar for palm sugar, and tamarind liquid for limes.

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