Recipe 4
Dips, Sauces, Dressing and Curry pastes continued
SATAY SAUCE
Makes approximately 2 cups
2 cloves garlic, peeled and chopped
1 small onion, peeled and chopped
1 small chilli, halved deseeded and chopped
1 tablespoon peanut oil
1½ cups/ 225g roasted peanuts
1 cup/ 250ml water
3 tablespoons soy sauce
3 tablespoons coconut milk
3 tablespoons brown sugar
1. Place garlic, onion and chilli into the blender
jug and use the Pulse function until finely
chopped and combined. Scrape down
sides of blender jug with a plastic spatula if
necessary.
2. Heat peanut oil in a saucepan and cook garlic
and onion mixture until lightly browned.
3. Place remaining ingredients and onion
mixture into the blender jug, select the
Blend function and blend until smooth. Pour
combined mixture back into saucepan and
stir over a gentle heat to warm through.
Serve immediately or cover and store in
the refrigerator.
TIP: Satay sauce may thicken on standing. If
this happens stir in a little more warm water.
THAI GREEN CURRY PASTE
Makes approximately 1¼ cups
4 large green chillies, stems removed and roughly
chopped
1 teaspoon cracked black pepper
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and crushed
1 bunch coriander, including root, washed and
chopped
½ teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
2 tablespoons oil
1. Place all ingredients into blender jug,
select the Blend function and blend to a
smooth paste.
TIP: If required, interrupt blending halfway and
scrape sides of blender jug with a spatula and
add a little extra oil or tablespoon of water if
necessary.
TIP: This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
TIP Store curry paste in an airtight container in
the refrigerator.
BBL550_IB_FA.indd 4 10/02/10 2:32 PM