Satay and Rosé - A Perfect Pairing
Love Thai satay peanut sauce? We suggest pairing it with our Grand Klasse Rosé. Below is a super easy recipe to get you started. Although we usually serve this sauce with fried tofu or steamed chicken, wilted spinach and rice (also delicious), this time we substituted spinach for steamed broccoli. You can also try this sauce with grilled chicken or shrimp skewers, or serve it with white toast and a Thai cucumber salad. Honestly, you can pretty much put it on anything. Probably even vanilla ice cream. It's that good.
1 cup unsweetened, natural creamy peanut butter (no added emulsifiers)
13.5 oz can full-fat, unsweetened coconut milk
2½ tbsp apple cider or white vinegar (no substitutes)
2-3 ounces Thai red curry paste, to taste
½ tablespoon salt
½ c brown sugar
½ c water
chili flakes or sauce, to taste, if you like extra spiciness
Put everything into a medium, heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Taste and adjust if necessary.
Let simmer for 3-5 minutes over low heat, stirring periodically; be careful not to let the mixture scorch.
Take off heat, let cool down to desired temp and serve the sauce with satay or fried tofu.
Makes about 3 cups. Will keep in fridge for a couple of weeks.