Thai Satay

INGREDIENTS

1 tablespoon tamarind (I use paste from Asian section at Woolworths)

3 tablespoons sugar

2 -3 tablespoons peanut butter (I use crunchy)

2 tablespoons fish sauce

1 tablespoon red curry past

¾ cup coconut milk

WHAT I USE

The above

+ Olive oil

+ 1 onion

+ Lots of garlic

METHOD

Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavours. If it becomes too thick, add a few teaspoons of water to thin the paste.

WHAT I DO

Add enough olive oil to a saucepan and heat until hot.

Add onion and garlic and cook until onion transparent.

Add remainder of ingredients and turn saucepan to low and simmer until thickened.

WHAT TO DO WITH IT

Cook a chicken schnitzel in a fry pan with a little olive. When cook slice and place on rice then pour sauce over top.

Cook chopped meat (anything) and the vegetables that you want. Add the sauce and simmer until heated. If doing beef, cook beef very quickly before hand and then add at last minute.