Description
This Delicious Cashew Satay Sauce combines toasted cashews, aromatic spices, and creamy coconut milk to create a flavorful and versatile sauce perfect for enhancing a variety of dishes. With a balance of spice, sweetness, and tang, it brings a vibrant, tropical twist to your home cooking.
Ingredients
Scale
Aromatics and Base
- 3 small red chillies (add more if you like it spicy!)
- 2 cloves garlic
- 1 stalk lemongrass
- 3 small shallots
- 1.5 tablespoons coconut oil
Spices and Flavorings
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 pinch sea salt (about 2/3 teaspoon)
- 1.5 tablespoons honey
Cashews and Liquids
- 3 cups unsalted raw cashews (toasted)
- 1.5 cups water (divided use)
- 150 ml coconut milk
- 1/2 lime, juiced
- 3 tablespoons coconut aminos (or tamari for gluten-free)
- 2 teaspoons fish sauce
Instructions
- Process Ingredients: Place the red chillies, garlic, lemongrass, and shallots in a food processor. Blend until a smooth paste forms, creating a fragrant base for the sauce.
- Sauté Aromatics: Heat coconut oil in a small saucepan over medium heat. Add the processed paste and sauté for 4-5 minutes, stirring frequently until fragrant and slightly golden.
- Toast Cashews: While the paste cooks, heat a frying pan over medium heat and toast raw cashews for about 2 minutes until lightly golden and aromatic, stirring often to prevent burning.
- Spice It Up: Stir turmeric powder and curry powder into the sautéed paste for 20 seconds to release their aroma. Pour in 1 cup of water and bring the mixture to a boil.
- Combine Cashews: Grind the toasted cashews in the food processor into crumbs, then stir them into the saucepan along with coconut milk, lime juice, coconut aminos, and fish sauce. Bring back to a boil, then reduce heat and let simmer gently.
- Simmer with Sweetness: Cook the sauce for 5 minutes, then add honey and a pinch of salt. Add an additional 1/2 cup of water to adjust consistency and simmer for another 4-5 minutes, stirring frequently.
- Blend for Smoothness: Remove the sauce from heat and transfer to a blender. Blend until smooth, adding more water if desired to reach preferred thickness.
- Store Properly: Pour the blended sauce into a clean, airtight jar and refrigerate. The flavors will deepen as the sauce rests.
Notes
- To keep the sauce gluten-free, substitute tamari for coconut aminos if preferred.
- Adjust the number of red chillies to control the spiciness according to taste.
- Toasted cashews are essential for enhancing the sauce’s nutty flavor and creamy texture.
- This sauce pairs wonderfully with grilled meats, vegetables, or as a dip for snacks.
- Store the sauce in the refrigerator and consume within one week for best freshness.
- If you prefer a thinner sauce, add additional water gradually while blending.
