vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Satay Sauce

Satay Sauce
3 LAYERED CURD PARATHA

3 Layered Curd Paratha

Paratha is a popular breakfast bread from Punjab. 3 layered curd paratha reduce the amoun...

PEANUT CURRY

Peanut Curry

Peanut amti recipe or a simple Maharashtrian peanut curry that is made on fasting days li...

Chicken Liver Double Masala Curry

Chicken Liver Double Masala Curry

Chicken livers can be a good source of nutrition for the human liver. This dish one such ...

MIRCHI BAJJI MANCHURIAN

Mirchi Bajji Manchurian

Mirchi bajji is a very popular street snack in India. Hot and spicy Mirchi bajji, you ca...

Guava Pickle

Guava Pickle

Guava pickle, a quick and easy pickle recipe with not more oil and very few ingredients....

Raw Tamarind Cucumber Chutney

Raw Tamarind Cucumber Chutney

Raw tamarind cucumber chutney is one of the Andhra special cucumber chutney, often made a...

Satay Sauce Recipe, How To Make Satay Sauce Recipe

This is a basic Satay Sauce made with coconut milk and peanut butter - Its wonderful.

About Recipe

How to make Satay Sauce

(89 ratings)
0 reviews so far
Prep time
4 mins
Cook time
20 mins
Total time
24 mins
Satay Sauce
Author : Vahchef
Main Ingredient : Coconut Milk
Servings : 2 persons
Published date : November 10, 2016


Ingredients used in Satay Sauce
• Coconut milk - 3 cups.
• Coconut cream - 3 tablespoons.
• Red curry paste - 2 tablespoons.
• Roasted peanuts (ground finely) - 1/2 cup.
• Palm or brown sugar - 2 tablespoons.
• Lemon juice (extracted) - 1 number.
• Kaffir lime leaves (finely chopped) - 2 leaf.
• Butter - 1 tea spoon.
• Salt - to taste.
• Soya sauce - 1 tea spoon.
Method:
  1. Heat wok or pan, add coconut milk to it and cook for about a minute.

  2. Then add red curry paste, saute for another 2 minutes.

  3. When the mixture thickens, add all other ingredients to it, stir to bring to a boil.

  4. When boiled, reduce heat, simmer till a thick sauce is obtained.

  5. Check seasoning, switch off the flame.

  6. Serve hot with marinated, barbequed veggies, bean curd cubes, etc.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter