Maguy Anderson, Asian cuisine specialist, and chef Liliane Otal share their recipes around coconut milk and cream. Cream is a product that is more concentrated in coconut, while milk has a higher water content and therefore necessarily a more liquid product.
Maguy Anderson’s Satay Sauce
Ideal to accompany small skewers or grilled meats.
Ingredients: 1 small chopped green onion, 1/2 lemongrass stalk, 1 teaspoon chilli powder, 2 garlic cloves, 1/2 teaspoon cumin and coriander powder, 150 g peanut butter, 2 teaspoons of sugar, a small pot of shrimp paste. Mix everything, transfer to a container, adding a little neutral oil and heat gently (without boiling) adding 250 ml of coconut milk. Stir and it’s ready!