- 1 small red onion, peeled and cut in half
- 1 red chilli, (size and seeds according to taste)
- 1 clove fresh garlic, (husk removed)
- 10g rice bran or peanut oil
- 1 teaspoon Korma curry powder
- juice of one small lemon
- 20g fish sauce
- 20g Rapadura suagr
- 200g coconut cream
- 1/8 cup fresh coriander leaves, (loosely packed)
- 150g Raw Peanuts
Recipe is created for
TM 5Please 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!
First you need to roast the peanust in the oven for about 15min on 200°c. Measure 150g then spread them out on a banking paper coverd tray. You will know when they are ready, as they turn a nice golden colour and smell wonderful!
Once roasted, tip the hot peanuts into the bowl with the oil and blend for approx 3 min / speed 9 (scrape sides every 30 sec or so)
Place the onion, garlic chilli and curry powder into the bowl and finely chop for about 5 seconds / speed 7.
Cook for 3 min / speed 3 / 100°c
Add remaining ingredients (fish sauce, lemon juice, sugar, coriander leaves and coconut cream) and cook for 5 min / 100°c / speed 3
Accessories you need
Tip 1. You can skip the peanut roasting and blending step and just add 150g of peanut butter.
Tip 2. Coriander is optional, and you can substitute it with a small amount of coriander seeds and root if you prefer.
Tip 3. The heat in the blending nuts is what releases the oils in the peanuts and makes them "butter" putting the roated nuts striaght from the oven into the TM bowl, speeds up the process a bit.
Tip 3. No need to remove the husks from the peanuts for this recipe
Tip 4. Rapadura sugar is unrefined pure sugarcane juice, it goes by other names like Panela. It tastes like brown sugar, but has the original nutrients still intact. Brown sugar can be used as a substitute if you can't get Rapadura.
Tip 5. A tsp of Tumeric can be added for a more intense colour and some additional health benefits in step 3.
Tip 6. Always try to use coconut cream not milk. If you want milk, just water down the cream (why buy it already watered down ) I use Ayam brand in this recipe because it's 100% pure coconut cream.
Tip 7. Satay sauce is quite oily, but you can omit the oil if you want to, you just need to make sure the sauce has enough viscosity to not stick to the bowl. (the end product will still be fairly oily, as peanuts and coconut cream have a high oil content).
Tip 8. If you don't have Korma curry, you can substitute it for another curry powder, I just think Korma goes really well in a satay.
I recommend you try this recipe with the ingredients, and as stated for optimal really fantastic tasting satay sauce, but the substitues still make a yummy Satay. Ofcourse, you can make little variations to suit your own tates too
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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