This peanut, garlic, and chili paste is used in many Vietnamese dishes. It is also often called a Chili Paste. At first I thought it was a typical satay that was being used and they are similar, but different. A satay does use a lot of the same ingredients but it usually adds a few more. Sate Paste can be used as a base for your satay.
Sate paste is great for your Thai, Vietnamese and Indonesian recipes. It works well with chicken, seafood, pork, and vegetarian dishes. Serve it as a condiment to top your burger, marinate your chicken or toss it into a Lemongrass Shrimp Dinner.
If you want your paste to be a little more red, you need to grind your peppers to a fine powder. You may also want to add a little chili sauce, just keep in mind it will add to the heat. I did not do that with this paste.
1/2 cup organic extra virgin olive oil
4 garlic cloves minced
1 tsp curry
3 dried chilies seeded and ground, more if you want more chili flavor and heat.
1/4 cup crushed peanuts- unsalted preferred
Crush your chilies and peanuts. I like to use a mortar and pestle. You can also use a food processor. It works best in a small one if using this recipe without doubling it.
Heat the oil on medium and cook the garlic to release the fragrance and oils. Add in the remaining ingredients. They will start to foam and them form a paste.
Remove and let cool. Keep in a jar until you are ready to use. I would suggest you use this within a week of making it. This is not a hot paste if you removed the seeds. If you left some seed in your chilies because you like more heat, use it sooner rather than later. The intensity of the heat will increase over time.
Note: to complete the flavors when you use this paste in your recipe don’t forget the lemon grass and fish sauce. They really bring all of the flavors to life.
For a more complex sauce try Vietnamese-Style Chili Paste Sauce Recipe by Andrea Nguyen. If you want to know anything about this style of cooking, check out her blog Viet World Kitchen. She even has gluten free recipes listed.