Nam Jim Satay

Name: Nam Jim Satay
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 120 g roasted peanuts; 200 ml coconut milk; 1 tbsp massaman or red curry paste; 1 tbsp palm sugar; 1 tbsp tamarind water; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, satay

Nam Jim Satay is a beloved staple in Thai homes, often accompanying grilled meats like the famous satay skewers. This dish reflects the warmth of family gatherings, where recipes are passed down through generations, each cook adding their own touch. While it shares its base with the peanut sauce used for satay, this version is crafted with a careful balance of salt and richness, ensuring it shines on the table.

The sauce is a lush harmony of roasted peanuts and creamy coconut milk, elevated by the aromatic depth of massaman or red curry paste. Palm sugar adds a gentle sweetness, while tamarind water provides a tangy counterpoint. This home-style Nam Jim Satay envelops each bite in a velvety, nutty embrace, inviting everyone to savor its layers of flavor.

Ingredients

120 groasted peanuts
200 mlcoconut milk
1 tbspmassaman or red curry paste
1 tbsppalm sugar
1 tbsptamarind water
to tastefine sea salt

Method

Begin by placing 120 g roasted peanuts into a mortar and pestle or a food processor. Pound or blend them until they form a coarse paste, ensuring the texture is slightly chunky to give the sauce body and a pleasant bite.
Transfer the peanut paste to a medium saucepan. Add 200 ml coconut milk and 1 tbsp massaman or red curry paste. Stir the mixture over low heat, allowing the curry paste to dissolve completely into the coconut milk, creating a fragrant and smooth base.
Once the base is well combined, add 1 tbsp palm sugar and 1 tbsp tamarind water. Stir continuously as the sugar melts and the tamarind water integrates, ensuring the sauce becomes glossy and thickens slightly. The aroma should be rich and slightly sweet.
Gradually season the sauce with fine sea salt to taste. Use a small spoon to taste the sauce on a piece of bread, adjusting the salt until the flavors are balanced and the sauce has a savory depth.
Remove the saucepan from the heat and let the sauce rest for a few minutes. This allows the flavors to meld and the sauce to cool slightly, enhancing its taste and making it ready for serving.