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Peanut Satay Recipe

   
 

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     Peanut Satay

Category   Sauces
Sub Category   None
Wine/Beverage
Recommendations
  With apologies to Galen and Nairn

Ingredients
2 tbsp. smooth peanut butter
7 tbsp. soy sauce
7 tbsp. lemon or lime juice
1 tbsp. brown sugar
1 tbsp. curry powder
3 large garlic cloves
2 small red chillies -remove seeds for less heat
1 tsp. hot sauce--or to taste
1/2 can low-fat coconut milk
 

Instructions
Combine everything except the coconut milk in a blender or processor adding the chillies and hot sauce to taste/slowly if you are concerned about the heat. Mixture will be quite thick. Add the coconut milk slowly and keep blending until smooth and pourable.
It keeps in the fridge for ages though be careful about how long you keep the coconut milk. It works well as a marinade for chicken, as a sauce for prawns or as a dip with veggies.
Rowan loves peanut butter but with Galen and Nairn being spectacularly allergic to it--we didn't have it in the Brims house very often. Now she lives in England, she can indulge in this favourite food.


Originally Submitted
12/29/2012





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