Nam Jim Satay Peanut Sauce Recipes

NAM JIM SATAY (THAI PEANUT SAUCE)

Nam Jim Satay (Thai Peanut Sauce) image

I haven't had a chance to try this recipe yet. (This is a recipe I adopted from the Zaar account.)

Provided by byZula

Categories Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 9

Ingredients

4 ounces roasted unsalted peanuts
3 -4 garlic cloves, chopped
1 ounce chopped onion
1 -2 tablespoon red curry paste or 1 -2 tablespoon massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4 -6 teaspoons lime juice (to taste)
2 -3 teaspoons palm sugar
chicken stock, to thin if necessary

Steps:

If you wish use peanut butter rather than fresh peanuts.
First grind or crush the peanuts to a fairly fine powder.
Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
If the sauce is too thick, you can thin it with a little chicken stock.
Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
If you are doing shrimp satay then use half the quantity of massaman paste.

SATAY PEANUT SAUCE NAM JIM SATAY

Satay Peanut Sauce Nam Jim Satay image

This is a Thai dipping sauce for Chicken or Pork Satay. The recipe comes from "ThaiTable.com." I share it with all who are looking to replicate the great flavors associated with authentic Thai cooking. I have made a few minor adjustments. If you are lucky enough to have an Asian Grocery, you will find these ingredients to be very inexpensive and usually on hand. If all else fails, you can find these ingredients online.

Provided by Chuckwagon

Categories Thai

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon tamarind paste
2 tablespoons sugar
2 1/2 tablespoons peanut butter (Crunchy or smooth is fine)
2 tablespoons fish sauce
1 tablespoon red curry paste
3/4 cup coconut milk (not creme of coconut)

Steps:

Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes).
Add remaining ingredients and continue blending until smooth.
Reduce heat allow to simmer for an additional 5 minutes.
Serve in a small bowl or small plate with your Satay Appetizers.

SATAY PEANUT SAUCE/NAAM JIM SATAY

Satay Peanut Sauce/Naam Jim Satay image

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

Provided by James Syhabout

Categories HarperCollins Peanut Chile Pepper Sauce Condiment Condiment/Spread Coconut

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

1 quart (820 grams) canola oil, for frying
1 1/2 cups (336 grams) skinless peanuts
1/8 cup (18 grams) red curry paste
1 3/4 cups (455 grams) unsweetened coconut milk
1 tablespoon (11 grams) kosher salt, plus more as needed
1/2 cup (120 grams) water
1 1/2 cups (180 grams) dark brown sugar

Steps:

Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.
Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant-be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.
Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.

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