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Satay Glaze

By Dan Souza

Published on May 29, 2013

Time

20 minutes

Yield

Makes about ¾ cup

Satay Glaze

Ingredients

1 teaspoon vegetable oil 1 tablespoon red curry paste 2 garlic cloves, minced½ teaspoon grated fresh ginger ½ cup canned coconut milk ¼ cup packed dark brown sugar 2 tablespoons peanut butter 1 tablespoon lime juice 2 ½ teaspoons fish sauce

Instructions

  1. Heat oil in small saucepan over medium heat until shimmering. Add curry paste, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Whisk in coconut milk and sugar and bring to simmer. Whisk in peanut butter until smooth. Remove pan from heat and whisk in lime juice and fish sauce.
Satay Glaze

Satay Glaze

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Time

20 minutes

Yield

Makes about ¾ cup

Ingredients

1 teaspoon vegetable oil
1 tablespoon red curry paste
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ cup canned coconut milk
¼ cup packed dark brown sugar
2 tablespoons peanut butter
1 tablespoon lime juice
2 ½ teaspoons fish sauce

Ingredients

1 teaspoon vegetable oil
1 tablespoon red curry paste
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ cup canned coconut milk
¼ cup packed dark brown sugar
2 tablespoons peanut butter
1 tablespoon lime juice
2 ½ teaspoons fish sauce

Ingredients

1 teaspoon vegetable oil
1 tablespoon red curry paste
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ cup canned coconut milk
¼ cup packed dark brown sugar
2 tablespoons peanut butter
1 tablespoon lime juice
2 ½ teaspoons fish sauce

Why This Recipe Works

This potent protein-rich glaze undergoes flavorful Maillard browning on the grill.

Instructions

  1. Heat oil in small saucepan over medium heat until shimmering. Add curry paste, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Whisk in coconut milk and sugar and bring to simmer. Whisk in peanut butter until smooth. Remove pan from heat and whisk in lime juice and fish sauce.

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