Peanut Dipping Satay Sauce

Traditionally an essential accompaniment to a satay (skewer) dish, this dipping sauce is a perfect addition to almost any meat dish. From the toasty peanut-y character, to the silky richness of the coconut milk, to the subtly spiced curry notes coming from the spice paste, each dip into it will only make the satay experience even more delectable! (By the way, we also have a recipe for classic chicken satay here!)

Peanut Dipping Satay Sauce

SERVES TIME

2 cups 15 mins

INGREDIENTS

1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
¼ cup (60ml) oil
1 cup unsalted roasted peanuts, ground in food processor
¾ cup (180ml) water
1 tbsp (15ml) sweet or dark soy sauce (kicap manis)
½ tsp (3g) tamarind paste, or 1 tsp (5ml) cider vinegar
½ tsp (3g) salt, or more to taste

METHOD

In a medium saucepan or pot set over medium heat, add the Homiah Malaysian Red Curry Kit and oil, and cook for 2-3 minutes until fragrant.
Then, add in the ground peanuts, water, kicap manis, tamarind paste, and salt. Stir everything together and bring to a simmer. Cook for 10 minutes, then remove from the heat.
Serve the peanut sauce if using immediately. Otherwise, keep it in an airtight container in the refrigerator where it will last for up to 3 days.

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