Ingredients
Sauce
- 3 Red Chillies
- 2 garlic cloves
- 1 Lemongrass stalk
- 3 shallots
- 2 tsp curry powder
- 1 tsp tumeric
- 30 g coconut oil
- 430 g Cashews
- 380 g water
- 150 g coconut milk
- Juice of one lime
- 40 g coconut aminos (or soy sauce)
- 15 g fish sauce
- 30 g honey
- Pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add chillies, garlic, lemongrass, shallots, curry powder and tumeric to bowl and chop sp6/5-10secs.
2. Scrape down sides of bowl. Add coconut oil and cook 5min/100oC/sp1.
3. Add cashews and chop 10sec/sp6. Scrape sides of bowl.
4. Add all other ingredients and cook 10min/100oC/sp2.
5. Puree sauce by gently taking to sp9/40secs.
Method
Tip
Makes 2 jars of sauce. Store in sterilised jars in fridge. Use one jar to approx 600g chicken or beef. Serve with rice and steamed green beans.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this tonight,all the family loved it.I did cut back on the chilli for the men in the family.Thank you so much,this will be my sate sauce from now on.
This is a family fav. I freeze the second and sometimes third serve. we had extra coconut milk if the sauce is a little thick. Yummy!!
Yum. Love how I get two jars out of this too. Thanks for sharing.
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