May 18/365 Nam Satay

Peanut sauce should be enjoyed with abandon. That’s the children’s rule for eating Thai food. Long before they appreciate the complex curries and salads, children love the peanut sauce. Unfortunately restaurants serve it in itty-bitty portions. So I learned to make it at home, in quantity. When the satays run out, spread it on toast.

nam satay 1

Recipe from True Thai, by Victor Sodsook, with Theresa Volpe Laursen and Byron Laursen, William Morrow and Company, Inc., New York, 1995.

NOTE: Mr. Sodsook’s recipes are built around homemade curry pastes, so if you want to use the store bought, cut the amount in half. You have been warned.

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6 thoughts on “May 18/365 Nam Satay

  1. Peanut sauce is kind of a Malaysian thing. Their peanut sauces are, I have to say, fantastic. Malaysian Airlines serves peanut sauce and satays with drinks, if you’re in the right seats. But there’s something about Thai satay sauce – very clearly stolen from the Malaysians. I have never found the perfect recipe (to replicate what I taste in Thailand). I might try this one!

    And the Massaman curry that he uses? Massaman is one of my favourite curries, and we had it for dinner last night!

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    • I’m torn between Massaman and Panang as a favorite. I have an Indonesian peanut sauce recipe that starts with peanuts and is thinner so it can be poured over gado-gado. But this recipe is closer to what Thai restaurants serve here. (Now I’m searching for a Malaysian recipe to compare!)

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