Nam Jim Satay

Nutrition · per serving

Steps

1. 1

   Prepare the aromatics: trim away the tough outer layers of the lemongrass, then finely mince only the tender inner core so it melts into the sauce quickly. Zest and juice the lime.

   10 g lemongrass, very finely minced tender inner part only15 ml lime juice1 tsp lime zest
2. 2

   Set a small saucepan over medium-low heat and add the neutral oil and red curry paste. Fry for about 30 seconds, stirring constantly, until fragrant and slightly darker; do not let it scorch, which would make the sauce bitter.

   5 ml neutral oil15 g red curry paste
3. 3

   Add the minced lemongrass, coconut milk, water, soy sauce, and palm sugar. Stir well and bring to a gentle simmer, stirring until the sugar dissolves completely.

   10 g lemongrass, very finely minced tender inner part only160 ml coconut milk60 ml water20 ml light soy sauce15 g palm sugar
4. 4

   Whisk in the peanut butter a spoonful at a time until completely smooth. Simmer gently for 2-3 minutes, stirring often, until the sauce is creamy and thick enough to coat a spoon. If it becomes too thick, loosen it with a splash of water.

   120 g smooth peanut butter
5. 5

   Remove from the heat and stir in the lime juice and lime zest. Taste and adjust the balance: it should be rich, lightly spicy, salty, sweet, and bright. Let it stand for 1 minute to settle and thicken slightly.

   15 ml lime juice1 tsp lime zest
6. 6

   Spoon into a serving bowl and finish with the chopped roasted peanuts. Serve warm or at room temperature as a dipping sauce for satay, spring rolls, grilled vegetables, or noodles.

   15 g roasted peanuts, finely chopped

Origin & History

Peanut-based satay sauces are widely associated with street food across Southeast Asia, and in Thailand they are commonly served as nam jim satay alongside grilled skewers. Thai versions typically balance peanuts with coconut milk, curry paste, palm sugar, and lime for a flavor profile that is distinct from neighboring regional styles.