Best Ever Satay Sauce

INGREDIENTS

• 1/2 cup blanched peanuts
• 1 brown onion chopped
• 4 large garlic cloves
• 3 small red chillies chopped
• 3 cm fresh ginger peeled, chopped
• 3 tbs peanut oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 cup peanut butter
• 400 ml coconut milk
• 2 tbs kecap manis
• 1 tbs grated palm sugar
• 1 lime juiced

METHOD

1. Preheat oven 170°C fan forced. Scatter the peanuts over a baking tray. Roast 20-25 minutes or until golden. Cool 5 minutes. Transfer peanuts to a food processor. Add onion, chillies, garlic, ginger and 2 tablespoons peanut oil. Process until finely chopped.
2. Pour remaining oil in a saucepan, add peanut mixture. Cook over medium heat, stirring 8-10 minutes until onion is soft. Add spices, cook, stirring 1 minute.
3. Add peanut butter and coconut milk, reduce heat to low. Cover and cook 15 minutes, stirring often. Remove from the heat, stir in the kecap manis, palm sugar and 1 tablespoon lime juice. Taste and adjust seasoning adding salt, lime juice and sugar as desired.
4. TIP: Peanuts sauce will keep 2 weeks in the fridge. Its delicious over barbecue chicken, beef or pork skewers

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