Thai Peanut Satay

By sherryl61

Beats any sauce in a bottle!

Ingredients

• FOR THE SAUCE:
• 1cup1 cup fresh-tasting dry roasted peanuts, unsalted
• 1-2tablespoons1-2 tablespoons ginger-garlic paste
• 2tsp.2 tsp. sesame oil
• 2Tbsp.2 Tbsp. brown sugar
• 1 to 2Tbsp.1 to 2 Tbsp. fish sauce, depending on desired saltiness/flavor - Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce
• 1Tbsp.1 Tbsp. lime juice
• 1/2tsp.1/2 tsp. cayenne pepper
• 1tsp.1 tsp. Thai chili sauce (more or less to taste)
• 2/3cup2/3 cup coconut milk
• FOR THE MEAT:
• 1cup1 cup full-fat yogurt
• 1tablespoon1 tablespoon ginger-garlic paste
• 1tablespoon1 tablespoon cayenne pepper
• 1pound1 pound sliced meat of choice

Preparation

Step 1

1. In Ziploc bag, blend ingredients for meat together. Add meat. Place in refrigerator for 2 hours (overnight is best). The yogurt breaks down and tenderizes the meat.

2. Blend the peanuts in the food processor until smooth, then blend in the remaining sauce ingredients.

3. If using the sauce immediately, heat for 5-10 minutes over low heat to blend the flavors. Otherwise, it refrigerates well up to 2 weeks or freezes also. Note that it will thicken in frig; just heat over low and add hot water if needed to make it desired consistency.

4. Grill meat (discard meat marinade). Dip in sauce and enjoy! I like wrapping meat and sauce in lettuce wraps for crunch.