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1 Peanut Satay Sauce

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Peanut Satay Sauce

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Ingredients

750 g

Peanut Satay Sauce

  • Approx 150 gram onion
  • 10 grams ginger
  • 15 grams garlic
  • 1 portion Long Red Chili, (leave seeds out for milder sauce)
  • 20 grams peanut oil, (or olive oil if preferred)
  • 2 heaped tablespoons curry powder
  • 60 grams Tomato Ketchup (from EDC p.61) or Tomato Conserve (EDC p.62), (store bought tomato sauce is fine also)
  • 20 grams brown sugar
  • 100 grams Peanut Butter from EDC, (use store bought also - no added sugar or salt)
  • 350 grams liquid stock
  • 1 pinch Salt and pepper
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

  1. You will need a chopping board and a knife.

     

    Add the following to the bowl, using the scales: 150g onion (peeled and chopped in half), 10g ginger, 15g garlic and 1 long red chili. Chop 5 seconds/speed 5/MC on.

     

    Scrape down the sides of the bowl.

     

  2. Add the following to the bowl, using the scales: 20g of peanut oil (use olive oil if you don't have peanut oil), 2 heaped tablespoons of curry powder and a pinch of salt and pepper. Cook on 90 degrees/8 minutes/speed 1/MC on (tilted).

     

     

  3. Remove lid carefully as the mix creates a strong aroma. (smells sooooo yummy but can hurt your eyes a little!)

     

    Add the following to the bowl, using the scales: 60g of tomato ketchup (can use store bought tomato sauce also), 20g brown sugar, 100g peanut butter (preferrably Thermie made, if not then it is best to use one that doesn't have added salt and sugar) and 350g liquid stock. Cook on 90 degrees/15 minutes/Counter-clockwise operation/speed 1/MC on (tilted).

    If you prefer your sauce smooth then blitz on speed 9 for 20 seconds, once the mixture has cooled a little. Remember to always start slowly and work your way up to speed 9. 

     

    Serve straight away, poured over your choice of kebabs on a bed of steamed rice.

     

     

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Accessories you need

11

Tip

I use this version as a sauce to pour over kebabs/skewers. It's really popular at BBQs and parties when used as a dipping sauce.

You can also use this recipe for a stir fry. When cooking your stir fry on the stove top, add extra liquid stock to reach your desired consistency.

To keep the sauce for future use, pour sauce into glass jars and pop the lid on. Stand them upside down for a few minutes to create a seal. Refrigerate.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Ooohh yay! I'm so, so glad you like it! It's a...

    Submitted by veeerooonicaa on 9. December 2016 - 21:20.

    Ooohh yay! I'm so, so glad you like it! It's a very special recipe to me, so it makes me so happy that people can enjoy it in their own kitchens!

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  • This recipe is amazing!!!! It makes a good amount...

    Submitted by Ms RhiB on 9. December 2016 - 20:01.

    This recipe is amazing!!!! It makes a good amount and is so easy to make. I double the peanut butter to make it more peanutty! Thank you for sharing this x

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  • So glad you like it! 

    Submitted by veeerooonicaa on 21. October 2016 - 18:10.

    So glad you like it!  tmrc_emoticons.)

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  • Awesome sauce....omitted the

    Submitted by NatyCat on 14. October 2016 - 19:00.

    Awesome sauce....omitted the chili and 1/2 the curry powder.....still very tasty.

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  • Ooh yay! Glad you like it!!

    Submitted by veeerooonicaa on 2. October 2016 - 12:39.

    Ooh yay! Glad you like it!! Sometimes if I get extra hot chillies I add coconut cream to soften the blow a little. 

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  • Lovely recipe. I added too

    Submitted by Lee M on 19. August 2016 - 09:55.

    Lovely recipe. I added too much chili for our liking so added more PB and some coconut cream and it was yum. Thanks!

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  • Oohhh I am so glad you

    Submitted by veeerooonicaa on 17. June 2016 - 20:25.

    Oohhh I am so glad you enjoyed it! That's exactly whatI do if I want it thicker or as a dipping sauce. Glad I could help bring this delicious sauce to your kitchen! tmrc_emoticons.)

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  • :bigsmile:Thank you this is

    Submitted by Sammyi on 14. June 2016 - 07:37.

    Big SmileThank you this is just perfect,we loved it!! but, I did add a little corn flour to thicken it up so it could be used on chicken wraps  Big Smile

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  • I really hope you enjoy it!

    Submitted by veeerooonicaa on 5. June 2016 - 11:37.

    I really hope you enjoy it! It was my Mum's recipe (slightly altered to suit my taste) and it reminds me of my childhood. Let me know how you go! tmrc_emoticons.)

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  • Been looking for something

    Submitted by Jeni and Rob on 4. June 2016 - 20:00.

    Been looking for something like this. Will definately try it. 

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