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Le Chaudron recipe
Sauce Satay aux cacahuètes
Peanut satay sauce
⏱ 20 minServes 4Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)natural peanut butter
400 ml (1⅔ cups)coconut milk
3 tbspJapanese soy sauce
3 tbspfish sauce
2 tbspred curry paste
2 tbspbrown sugar
The juice of 2 limes
3 clovesgarlic, crushed
1 tbspgrated fresh ginger
- 300 g (11 oz) natural peanut butter
- 400 ml (1⅔ cups) coconut milk
- 3 tbsp Japanese soy sauce
- 3 tbsp fish sauce
- 2 tbsp red curry paste
- 2 tbsp brown sugar
- The juice of 2 limes
- 3 cloves garlic, crushed
- 1 tbsp grated fresh ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently warm the coconut milk in a medium saucepan.
- Whisk in the peanut butter until smooth.
- Add the Thai red curry paste, soy sauce and fish sauce.
- Whisk in the brown sugar.
- Add the pressed garlic and grated ginger.
- Simmer gently for 10 minutes, stirring regularly.
- Off the heat, add the lime juice, then taste and adjust the seasoning.
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