Sunday, 14 May 2017

Simplest Peanut Satay Sauce

There are some recipes that are timeless. Do you remember the 70s and 80s when the 'in thing' was the prawn cocktail- nude, little prawns hanging over the side of a dish containing the ubiquitous thousand island dressing? Let's not forget the shredded lettuce. Just in case you have forgotten, I found a photo on Wikipedia to jog your memory.  

I will not dwell on prawn cocktails any longer but rather I will share the simplest peanut satay sauce you will ever make. Many years ago I found a recipe that didn't require roasting peanuts, grinding peanuts, mixing things with the peanuts, etc,etc. It was great and I made it many times but often I would either not have all the ingredients in the house or forget to put something in because I no longer used the recipe. 

Fast forward a few more years and I was looking for tasty recipes for my annual family get together. The weather in Brisbane in April is beautiful and perfect for a barbecue so we decided to cook chicken sticks and sausages and anything else our guests wish to bring with them.

I didn't even look for the recipe this time. 
My peanut satay sauce now has only 3 ingredients.

1 can coconut milk
6 tablespoons crunchy peanut butter
3 tablespoons sweet chilli sauce- more if you like it hot.
(This makes a large quantity.)

Heat slowly and stir until well combined.
Simmer until desired thickness.
If the sauce starts to separate, stir vigorously and it will recombine. 

Ideal accompaniment for any meats, to dip raw vegetables in or spice up roasted veggies. 

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