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Epicurious

Satay Peanut Sauce/Naam Jim Satay

You begin this simple, delicious satay sauce by deep-frying peanuts. Frying produces a deeper aroma than roasting in the oven (you'll need a deep-fry thermometer). If you have the homemade red curry paste on hand, it all comes together pretty fast. This will last five days, sealed tightly and refrigerated. Re-warm to slightly above room temperature before serving. Serve with Beef Short-Ribs Satay.

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