Satay Sauce by Eat Drink Paleo

Recipe's preparation

1) Toast Cashews in a frying pan over medium heat, tossing regularly to toast

Alternatively this can be done in the thermomix on Varoma setting, I prefer the frypan method.

Transfer to thermomix and process to crumbs using by pulsing the turbop button until desired consistency is reached

Remove cashew crumbs and set aside

 

 

Blitz Chillies, Garlic, Lemon Grass, and Shallots till well chopped/minced using speed 7 and stopping to scrape down as required (If you are new to TMX cooking, just listen, you will hear when the blades have stopped chopping food and everything is stuck to the sides! At that point, scrape everything down and blitz again!)

 

 

Add coconut oil and cook 100/Spd2/4mins MC OFF (Remains off from now on), at this point the mix should be beginning to brown, if not add a minute at a time and continue until browned

 

 

Add Tumeric and Curry Powder and combine Spd 3/20 Seconds

 

 

Add 250ml/gms of the water and bring to the boil - the amount of time this takes is variable, Set your TMX to Varoma/Spd 2/ 5 mins but as you notice it start to boil through the lid move to the next step

 

 

Add the pre-ground Cashews, Coconut Milk, Lime Juice, Coconut Aminos, and Fish Sauce and set TMX to Varoma/Spd2/6 mins. As per previous step keep an eye for when it starts to boil (For me this was only a minute!) then change the heat setting to 90 degrees/spd3/5mins

 

 

Add Honey, Salt, and Remaining water and set to 90deg/Spd3/4 mins

 

 

Check the consistency of your sauce, you can leave it exactly as is at this point or process to a smoother consistency to suit your taste