This Peanut Satay Sauce is very easy to make, and freezes well in portions.
Ingredients
2 tablespoons of Organic Rice Brown Oil
1 Finely Diced Brown Onion
2 Finely Chopped Garlic Cloves
1 Cup of Crunchy Peanut Butter (we use Bega)
1/2 Teaspoon Salt
1 teaspoon Chilli Powder
2 Tablespoons Raw Sugar (to taste)
1 teaspoon Paprika
1 teaspoon fish sauce (Vegan if you have it)
2 Tablespoons Lemon Juice
1.5 Cups Coconut Cream
3/4 Cup Boiling Water
Note: Use metric spoons and cups for measuring.
Method
Fry the onion and garlic in the oil in a large saucepan. Only put the garlic in the saucepan during the last 1-2 minutes of the frying.
Then add all other ingredients, and cook on low heat until all combined.
Taste, and adjust if needed. Sometimes we’ll add an extra 1/2 teaspoon of sugar, if we’ve been a bit heavy handed with the lemon juice or spices.
Storage
Decant portions of the sauce into containers, and place them in the freezer. Label and include the date.