Recipe: Paleo Satay sauce with cashews
Satay, also known as sate, refers to a dish of grilled or barbecued skewers of diced marinated meat, served with a side of spicy, savoury sauce such as satay peanut sauce. The satay skewers originated in Indonesia but are commonly found in most of South East Asia. This post is about the satay sauce specifically but you can also make some delicious satay chicken skewers using this sauce.
Usually satay sauce is made with peanuts and many recipes will actually include peanut butter as the key ingredient. As tasty as peanuts are, they are not paleo being a legume and all, so I’ve replaced them with cashews which created a much more mellow satay flavour as they are not as sweet and pungent.The sauce is still like a Paleo candy with sweetness coming coconut, cashews and honey, but you only eat a small amount as it’s so rich and full of flavour.
This recipe makes about three cups of sauce, which you’re obviously not going to devour in one sitting unless feeding a crowd. Store in an air-tight container or sterilised jar in a fridge for a week or two. You can also use it with some grilled or steamed vegetables (think Indonesian Gado Gado dish) or with fish or prawns. You will need a food processor or a large mortar and pestle, and a blender of some sort.
- 3 small red chilis, seeds out
- 2 garlic cloves, roughly diced
- 1 stick of lemon grass, two outer layers removed and roughly diced
- 3 small eshallots, peeled and roughly dice
- 3 cups unsalted, raw cashews
- 2 tsp curry powder
- 1 tsp turmeric powder
- 150ml coconut milk
- 1/2 lime, juice
- 3 tbs Tamari wheat free soy sauce
- 2 tsp fish sauce
- pinch of sea salt
- 1 1/2 tbsp honey
- 1 1/2 cups water
- 1 1/2 tbsp coconut oil
- Process chillies, garlic, lemon grass and shallots to a smooth paste or use a mortar and pestle to grin all ingredients together.
- Heat coconut oil in a small saucepan. Add the ground paste and fry for about 4-5 minutes on medium heat, stirring frequently to prevent sticking. The mixture will start caramelising and browning slightly.
- Meanwhile, heat frying pan on medium heat and toast cashew nuts for 2 minutes, stirring frequently to prevent burning. You will be stirring the nuts and the mixture in parallel.
- Add one cup of water to the paste and bring to boil. Grind toasted cashews into crumbs using a food processor. Add to the cooking mixture together with coconut milk, lime juice, coconut aminos and fish sauce. Bring to boil and then bring the heat down to simmer. Cook for 5 minutes and add honey, a good pinch of salt (about 2/3 teaspoon) and another half a cup of water. Cook for a further 4-5 minutes, stirring frequently as the mixture will start thickening and caramelising. Take off the heat and transfer to a blender to further process into a smooth paste, add a little more water if needed.
- Store in the fridge in a sterilised, air-tight jar. To sterilise the jar, give it a good wash and then rinse the lid and the jar with boiling water.
Preparation time: 30 minutes
Cooking time: 15-20
Number of servings: 3 cups