Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
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).
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.
Tip
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.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Monicajdavies:
Hi! Yes it will, as long as it's sealed using traditional canning methods with sterilised jars and by using the heat in the sauce to create a suctioned seal. Depending on the jars you intend on using, there's plenty of how to guides online.
I hope you enjoy it!
Hi, I want to make some of this to put in Christmas hampers will it keep that long out of the fridge? Thanks Monica
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!
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
So glad you like it!
Awesome sauce....omitted the chili and 1/2 the curry powder.....still very tasty.
Ooh yay! Glad you like it!! Sometimes if I get extra hot chillies I add coconut cream to soften the blow a little.
Lovely recipe. I added too much chili for our liking so added more PB and some coconut cream and it was yum. Thanks!
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!