The thai place around the corner from my place is addictive. The one curry we buy is consistent, clean and delicious. The only downside is the peanut sauce they supply with their roti bread is so minute and small, it’s barely is enough for my 3 year old. Since starting our budget, we rarely buy any takeaway anymore, but those satay cravings get you in the feels. So I randomly made this recipe up, knowing nothing could compare to that sweet nutty heavenly one from our local thai restaurant. Oh how I was wrong. This satay has no comparison. It is like manna from heaven. Truly, I know I’m talking myself up a bit here, but my children and husband actually scraped the pot clean with the scraps of chapati left over. My daughter actually put the bowl over her face. It was just supposed to be the dipping sauce to accompany the curry but it became the star.
This satay sauce shone bright like the star in the night sky on the first Christmas. (I’m clearly keen for christmas if that wasn’t obvious). This satay goes with anything. Add some coconut milk to thin it out and use it as a curry base, use it as a sauce with vegetables for a quick and simple stir fry or use it as a dip, dinner accompaniment or a spread. It is so simple and quick, you have to try it at least once, although I doubt it will be your last.
Please comment if you try it and tell me If im crazy or not. Oh, did I mention, it’s good for you too and completely dairy free, gluten free and vegan. Okay, cool.
1 cup of crunchy peanut butter
½ tbsp fresh garlic, diced finely
½ tbsp fresh ginger, diced finely
1 can of organic coconut milk (400 gm)
1 tsp tamari sauce
2 tsp coconut sugar
1 tbsp apple cider vinegar
½ tsp garam masala powder
1 tbsp extra virgin olive oil (or oil of choice).
1.In a pot, heat oil and combine garam masala, garlic and ginger. Stir for a minute until fragrant.
2.Add remaining ingredients and bring to boil then turn off.
That’s it. Done.
Store in an airtight container in the fridge for 2-3 days. Best used that day.