Nam jim satay (Peanut Sauce). A peanut dressing accomplices these snacks. A quick and delicious substitute to the recipe below is our Satay Sauce or Lobo Satay sauce powder all imported from Thailand and made of the finest quality ingredients.

Ingredients

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or Masaman Curry Paste
1 teaspoon Tiparos Fish sauce
8 tablespoons Khun Chai Coconut milk
4-6 teaspoons Fresh Lime Juice
2-3 teaspoons Thai branded Palm Sugar

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients
(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little Stock
Now add the lime juice, tasting as you progress to check the balance of flavours is correct.

Note use Mae Ploy Red Curry Paste with beef or pork satay, masaman (as above) with chicken. If you are doing shrimp
satay then use half the quantity of masaman paste.

A jad (cucumber sauce)

4 tablespoons Golden Mountain White vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Small Red Chilli’s thinly sliced.

Combine the ingredients, and leave to stand overnight.

Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves
are normally served "communally". We like to eat steamed Khun Chai Thai Rice that has a few spoonfuls of the
Peanut Sauce on top.