Peanut Satay Sauce (1 portion)
By Ross McKenzie, Toronto NSW
Ingredients:
  • 1/2 sachet Vissot Cambodian Curry paste
  • 1 cup coconut cream or coconut milk
  • 1/4 cup peanut butter

Optional: add chilli for extra spice
Method:
1. Dissolve the paste in 2 tbs of water (see below for instructions):
2. Combine all of the ingredients in a small pot:
3. Heat and stir continually on medium heat until mixed and dissolved well (do not let it boil):

Serving suggestion:
Serve as a sauce (such as with kebabs)
Stir into or pour on top of stir fry dishes (suggested recipe: peanut satay noodles)

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:    
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes:
Mash into a smooth paste with the back of a spoon:

Please share your own recipe suggestions: