PEANUT SATAY SAUCE

    SPICY PEANUT SATAY SAUCE

    SPICY PEANUT SATAY SAUCE 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    Peanuts, peanut butter and peanut satay sauce are the source of so much controversy. Do we eat them or not? On one hand peanuts can be a great source of protein. Did you know that peanut butter is one of the highest plant-based forms of protein available on the market? And it boosts the metabolism and promotes weight loss. Sounds wonderful right? The problem is 99.99999% of peanut butters available for purchase have hydrogenated oils and sugar added into the mix — having you go over the recommended Omega 6 daily count, therefore making them a pretty unhealthy spread. These non-organic peanut butters can actually cause you gain weight and promote inflammation.

    Here in Belgium, there’s a pretty easy loophole in the system because most nut butters including almond, cashew and hazelnut butters are organic and locally sourced making them healthy alternatives to what you would otherwise find on the US market. In the US unfortunately you have two options — you can either pay premium prices for organic peanut butters and sauces or you can make them at home.

    My Spicy Peanut Satay Sauce goes great with chicken skewers and can alternately be used with fish, pork or beef. The recipe does call for certified organic peanuts. I prefer these because of how they are harvested and it eliminates the risk of mold in the shells. When working through the recipe keep preferences in mind. Control blending to determine a creamy or crunchy sauce.

    TIP. Peanut allergy is a common food intolerance. Be sure to check with your family and guests before serving any dish or sauce containing peanut.

    Prep time 20 minutes
    Servings 2 cups

    Ingredients
    1 Tbsp. coconut oil
    1 yellow onion (150g) cut in cubes
    1 clove of garlic, minced
    1 small red pepper cut in thin slices
    3 oz. unsalted & grilled peanuts
    1 teaspoon lime juice
    1 teaspoon raw sugar
    1 teaspoon tamarind concentrate
    1 teaspoon kecap manis
    2 inch fresh ginger (20g) grated
    1 cup coconut milk

    Instructions
    1. Cook the onion, the garlic and the pepper in the hot oil, stirring often.
    2. When the onion is tender and translucent, add the rest of the ingredients and wait until the liquid starts to boil.
    3. Let simmer over medium heat for 5 minutes without covering, then let cool down at room temperature.
    4. Place in a blender and blend, it’s okay to still have some pieces of peanuts in your peanut satay sauce.

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