- lemongrass – 4 to 5 sticks
- Galangal/Ginger – 2 inches (fresh, peeled)
- Turmeric – 1 tsp (if you get fresh turmeric, please add 1 inch of peeled turmeric)
- shallot- 5 to 6 no
- garlic – 3 to 4 pods
- dry red chili – 5 to 6
- tamarind- a small pinch
- peanut- (roasted 1 /2 cup)
- oil – 3 tbs
- grind to a fine paste
- Firstly, Dry roast the peanut, let them cool and grind to a fine powder. keep aside.
- In a blender add rest all the ingredients with 1/2 cup of water grind to a fine paste.
- Take a pan add oil add the grind masala paste.
- Saute then add powdered peanut, add water, salt.
- Cool till the oil appears.
- Serve with chicken satay.
- Category: Appetizer, Side Dish
