Serves
2
Prep Time
5 minutes
Cook Time
5 minutes
50 g Satay Paste
1/2 Tbsp. Peanuts, crushed
60 ml Coconut Milk
1 tsp. Tamarind Paste
1/2 Tbsp. Oil
Salt, to taste
- Add oil to a pan and bring to temperature.
- Add in the satay paste and tamarind pulp and cook till fat separates.
- Add in the coconut milk and lower the temperature. Reduce the sauce to a sticky consistency.
- Adjust the sauce with salt and strain to get a smooth consistency.
- Mix in the crushed peanuts and serve hot along with Chicken/Paneer Satay
- You can use this peanut sauce as a dip for your grazing board or any other snack board.
- You can also use this peanut sauce as an accompaniment to grilled chicken, paneer or even prawns.