If you watched our Mushroom Satay dish, you currently know that the genuine magic begins the minute those skewers satisfy this velvety 'Peanut Sauce'.

The very best part of this sauce is how splendidly versatile it is. You can spoon it over noodles, drizzle it over grain bowls, or serve it as a dip with fresh veggies. I make sure that when you attempt it, you will quickly understand why we simply had to combine it with our satay.

PEANUT SAUCE.

Ingredients.

3/4 cup roasted peanuts.
10-15 garlic cloves.
15-20 shallots, peeled.
1 tsp coarse red chilli powder.
2 cups coconut milk.
1/2 tsp turmeric powder.
1/2 tsp coriander powder.
2 tsps Thai red curry paste.
1 tablespoon tamarind paste.
2 tsps lemon juice.
Salt to taste.
1 tablespoon brown sugar.
Diagonally sliced bird eye chillies for garnish.
Salad for serving.

Technique.

1. Take garlic cloves in a mortar. Add shallots and red chilli powder and crush coarsely.
2. Take roasted peanuts in a mill container and grind to fine powder.
3. Heat a pan. Add coconut milk, turmeric powder, coriander powder, crushed mixture, Thai red curry paste and prepare for 2-3 minutes.
4. Add peanut powder and cook for 2-3 minutes.
5. Add tamarind paste, lemon juice, salt and brown sugar and cook till sugar melts. Allow to cool totally.
6. Garnish with bird eye chilli and serve or use as dressing on your preferred salad.

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