From Jet Tila's kitchen · Independent / cookbook & television, Los Angeles
stove · nut sauce
NATIONAL AWARD WINNERPearlpass Satay Peanut
From a national-award-winning chef
Ratio
VEG OIL 30RED CURRY PASTE 15COCONUT MILK 480FISH SAUCE 30RICE VIN 3
Ingredients
- VEG OIL30 ml
- RED CURRY PASTE14.55 ml
- COCONUT MILK480 ml
- PEANUT BUTTER30 g
- FISH SAUCE30 ml
- SUGAR25 g
- RICE VIN2.5 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.
Originally published as Satay Peanut Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jet Tila / Food Network chicken satay (published as “Satay Peanut Sauce”). Full citation lives in Provenance.