OK I had to do this out of order because I got stuck at a wine tasting after work. Good work if you can get it. To late to smoke chicken ,I took it out of brine left it to sit in fridge.So I made satay sauce tonight.
Ingredients Im going to set out the recipe I had,then set out where I wandered off. I just couldnt get it to taste ,in my mind,right.So I played around with it a bit. So should you if if you feel like it..Im happy with the result I got but its going to be harder to set out so bear with me. I made this 30 years ago,with coarse peanut butter ,onions,garlic, orange juice,Jimmys sate sauce out of a jar. My friends thought I was some sort of kitchen magician at the time.
Anyway I bumped all the ingredients x2. So 6 cloves of garlic ginger,galangal,fresh tumeric,onions ,lemongrass as per photo.Grind, 1 tab cumin,coriander,fennel,fennugreek,black pepper. In the FP blitz garlic,ginger,galangal,onions,turmeric with about a wine glass of water.Galangal is tough bash the ### out of it with flat of cleaver first same for lemongrass.
Put this paste into pan with peanut oil fry gently adding chilli to taste.Its up to you I dont want the chilli to dominate,I used 2 small fresh then bumped it with a bit of powder later. Cook for 10 mins then add 3 fat tabs coarse peanut butter,the shelled roasted nuts from photo 2 cups of water add 300 gms palm sugar or substitute brown. Simmer 25 min stirring to avoid burning add 1/2 cup tamarind juice concentrate or made up from paste & water .Stir until thick paste taste adjust seaonings. Thats as per recipe I had.