Nam Jim Satay

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a beginner-friendly shortcut, use smooth peanut butter without added sugar if possible; if your peanut butter is sweetened, reduce the palm sugar slightly.
• •If you prefer a thinner dipping sauce, add 15-30 ml extra hot water after simmering. For a spreadable or noodle sauce consistency, keep it as written.
• •Different Thai red curry pastes vary in heat and saltiness. Start with 10 g for a milder sauce, then increase next time if desired.
• •This sauce keeps well in the refrigerator for up to 3 days; reheat gently and whisk in a little water if it firms up.

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