Make this satay sauce to pair with Pork Satay as a dipping sauce, but make sure to reserve 2 tablespoons to create a sauce for a Thai Satay Pizza! This is a flavorful sauce that keeps on giving.
- 4 dried long red chilies
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- pinch of salt
- 1 tbsp chopped lemongrass
- 1/2 tbsp chopped galangal
- 1/2 tsp finely grated kaffir lime zest
- 1 tbsp chopped red shallots
- 2 tbsp chopped garlic
- 1/2 tbsp cleaned and chopped coriander roots
- 1 1/2 cup coconut cream
- 2 tbsp shaved palm sugar
- 1/2 cup finely ground peanuts
- 1/2 cup stock, water or coconut milk
- 1 tbsp fish sauce
- pinch of roasted chili powder
Nip of the stalks of the chilies then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft. While the chilies are soaking, toast the coriander and cumin seeds separately in a dry, heavy-based frying pan until they are aromatic, shaking the pan often to prevent the spices from scorching. Grind to a powder using an electric grinder or a pestle and mortar then set aside.
Drain the soaked chilies, squeezing to extract as much water as possible, the roughly chop them. Using a pestle and mortar, pound the chilies with a pinch of salt, then add the lemongrass, galangal, kaffir lime zest, shallots, garlic and coriander roots one ingredient at a time, reducing each to a fine paste before adding the next. alternatively, puree the ingredients in an electric blender. You will probably need to add a little water to aid the blending, but try not to add more than necessary. Finally, stir in the ground spices.
Heat 1 cup of the coconut cream in a small pan and simmer for a minute or two before adding the paste and frying it gently for 4-5 minutes until fragrant and oily, stirring regularly. Season with the palm sugar then moisten with the remaining coconut cream. Simmer for 2-3 minutes, then stir in the peanuts and simmer for 5 minutes. Mositne with the stock or coconut milk. Season with the fish sauce, chili powder and a pinch of salt. It should be quite oily, rich, dark, sweet, nutty and spicy. remove from the heat and let the sauce sit for about an hour, it will improve. Serve warm or at room temperature.