Nam Jim Satay

1. 1

   Prepare the curry paste

   If making from scratch, soak dried red chilies in warm water for 10 minutes until softened. Using a mortar and pestle, pound white peppercorns first until crushed. Add soaked chilies (seeds removed), lemongrass, galangal, and coriander roots, pounding into a rough paste. Add shallots and garlic, continuing to pound until well combined. Finally, add shrimp paste and pound until you have a smooth, aromatic paste. Alternatively, use a food processor, but add ingredients gradually and scrape down sides frequently.

   10m

   Tips:

   • • Mortar and pestle creates better texture than food processor
   • • Add ingredients from driest to wettest for easier grinding
   • • For vegetarian version, omit shrimp paste and add 1 tsp extra salt
2. 2

   Toast and grind peanuts

   If peanuts aren't already roasted, spread them on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes until golden and fragrant, stirring occasionally. Let cool completely. Using a mortar and pestle or food processor, grind peanuts to a coarse texture with some chunks remaining - not to a smooth paste. Set aside.

   10m

   Tips:

   • • Don't over-grind peanuts - texture is important
   • • Watch peanuts carefully when toasting to prevent burning
   • • If using pre-roasted peanuts, ensure they're unsalted
3. 3

   Fry the curry paste

   In a medium saucepan over medium heat, add 1/2 cup of the thick coconut cream (the thick part that rises to the top of the can). Let it heat until it begins to separate and oil appears. Add the curry paste and fry, stirring constantly, for 3-4 minutes until very fragrant and the paste darkens slightly. The oil should separate from the paste.

   5m

   Tips:

   • • Let coconut cream split before adding paste
   • • Keep stirring to prevent burning
   • • Paste is ready when aromatic and oil separates
   • • Add optional Thai red curry paste at this stage if using
4. 4

   Add coconut milk and seasonings

   Pour in the remaining coconut milk, stirring to incorporate the paste completely. Add palm sugar, fish sauce, and tamarind paste. Stir well to dissolve the sugar. Add the ground peanuts and torn kaffir lime leaves. Bring to a gentle simmer.

   3m

   Tips:

   • • Stir constantly when adding liquids to prevent lumps
   • • Taste and adjust balance of sweet, salty, and sour
   • • Sugar should completely dissolve
5. 5

   Simmer and adjust consistency

   Reduce heat to low and simmer gently for 12-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. The sauce should coat the back of a spoon but still be pourable. If it becomes too thick, add water or coconut milk a tablespoon at a time. If too thin, simmer longer.

   15m

   Tips:

   • • Sauce will thicken as it cools
   • • Stir occasionally to prevent sticking
   • • Keep heat low to prevent burning
   • • Consistency should be like heavy cream
6. 6

   Final seasoning and serve

   Taste and adjust the seasoning - the sauce should have a balanced sweet, salty, and tangy flavor with rich peanut notes. Add more palm sugar for sweetness, fish sauce for saltiness, or tamarind for tanginess as needed. Remove from heat and let cool slightly. Transfer to a serving bowl. The sauce can be served warm or at room temperature.

   2m

   Tips:

   • • Sauce tastes best slightly warm or at room temperature
   • • Remove kaffir lime leaves before serving if desired
   • • Can be made ahead and reheated gently
   • • Thin with water if needed when reheating

• •Use freshly roasted peanuts ground coarsely for the most authentic texture and flavor - avoid smooth peanut butter
• •The curry paste can be made ahead and stored in the refrigerator for up to a week
• •Sauce thickens as it cools, so make it slightly thinner than desired final consistency
• •For vegetarian version, substitute soy sauce for fish sauce and omit shrimp paste
• •Store leftover sauce in an airtight container in the refrigerator for up to 5 days
• •Reheat gently over low heat, adding water or coconut milk to thin if needed
• •The sauce can be frozen for up to 3 months - thaw and reheat gently
• •Balance is key: adjust sweet, salty, and sour elements to your preference
• •Using thick coconut cream at the start helps the paste fry properly and oils separate
• •Don't skip frying the paste - this step develops deep, complex flavors

• •
  Grilled satay skewers (pork, chicken, or beef)
• •
  Fresh vegetable crudités (cucumber, carrots, bell peppers)
• •
  Spring rolls or fresh rice paper rolls
• •
  Grilled or fried tofu
• •
  Rice crackers or prawn crackers
• •
  Thai cucumber salad (ajad)
• •
  Jasmine rice or sticky rice
• •
  Grilled corn on the cob
• •
  Thai chicken wings
• •
  Roti or naan bread
• •
  Som tam (papaya salad)
• •
  Fried wontons or dumplings

Nam Jim Satay has its roots in the broader Southeast Asian satay tradition that originated in Java, Indonesia, and spread throughout the region through trade and cultural exchange. When satay arrived in Thailand, likely through Muslim traders and migrants from Malaysia and Indonesia, the Thai interpretation of the accompanying peanut sauce evolved to reflect local palates and available ingredients. Thai nam jim satay distinguishes itself from its Indonesian and Malaysian counterparts through its emphasis on aromatic Thai ingredients like galangal, lemongrass, and kaffir lime leaves in the curry paste base, as well as the prominent use of palm sugar creating a sweeter profile. The sauce became particularly popular in Bangkok and central Thailand, where it's served not only with grilled satay but also as a versatile dipping sauce for fresh vegetables, spring rolls, and other snacks. Street vendors and restaurants throughout Thailand have developed their own variations, but the core elements of roasted peanuts, coconut milk, aromatic curry paste, and the balance of sweet, salty, and tangy flavors remain constant. Today, nam jim satay has become one of Thailand's most recognized condiments internationally, though many commercial versions lack the complexity and depth of traditionally prepared sauce.

Authentic Thai nam jim satay is distinguished by several key characteristics that set it apart from Western 'peanut sauce' or even other Southeast Asian versions. First and most importantly, traditional Thai peanut sauce is made from freshly roasted peanuts that are coarsely ground, never from smooth peanut butter, which creates a completely different texture and flavor profile. Second, the sauce begins with a proper curry paste base made from dried chilies, lemongrass, galangal, shallots, garlic, coriander roots, and shrimp paste - all pounded together using a mortar and pestle for authentic texture. Third, this curry paste must be fried in coconut cream until fragrant and the oils separate, a crucial step that develops deep, complex flavors often skipped in simplified versions. Fourth, the balance of palm sugar (not white sugar), tamarind paste (not lime juice alone), and fish sauce creates the characteristic Thai sweet-salty-tangy profile that's distinctly different from Indonesian or Malaysian versions. Fifth, kaffir lime leaves add an aromatic dimension that's essential to authentic Thai preparation. The sauce should have a smooth but slightly textured consistency, be rich but not overly thick, and present a complex layering of flavors rather than just tasting like sweetened peanut butter. While many modern recipes simplify the process by using commercial curry paste or peanut butter, traditional preparation from scratch creates a sauce with significantly more depth and authenticity.