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Thai Satay with Spicy Peanut Sauce

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Submitted by babbiemac

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

2 hrs

Ingredients

2 907.2
POUNDS G PORK
or chicken, sliced into strips
¾ 177
CUP ML COCONUT MILK
thick
Marinade
1 ½ 23
TABLESPOONS ML LEMONGRASS
sliced
1 15
TABLESPOON ML GALANGAL ROOT
minced *
2 3E+1
TABLESPOONS ML RED ONION
1 ½ 23
TABLESPOONS ML GARLIC
minced
2 3E+1
TABLESPOONS ML CORIANDER SEEDS
ground
1 15
TABLESPOON ML CURRY POWDER
yellow
1 15
TABLESPOON ML KAFFIR LIME LEAVES
chopped *
2 ½ 38
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML SALT
Peanut sauce
7 7
EACH EACH HOT CHILI PEPPERS
dried, soaked until soft *
1 ½ 7.5
TEASPOONS ML GALANGAL ROOT
minced *
2 3E+1
TABLESPOONS ML CILANTRO ROOT
minced *
1 ½ 23
TABLESPOONS ML LEMONGRASS
chopped
2 ½ 38
TABLESPOONS ML GARLIC
minced
3 ½ 53
TABLESPOONS ML RED ONION
chopped
1 5
TEASPOON ML CORIANDER SEEDS
ground
1 ½ 7.5
TEASPOONS ML SHRIMP PASTE *
5 1.2
CUPS L COCONUT MILK
79
CUP ML PEANUT BUTTER
¼ 59
CUP ML SUGAR
3 ½ 18
TEASPOONS ML SALT

Directions

In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely.

Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour.

Cook.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 748 62% from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 36g 179%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1336mg 56%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 83g
Vitamin A 0% Vitamin C 24%
Calcium 13% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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