Continuing my jaunt through Fabulous Modern Cookies, I was delighted at how these Southeast Asian-inspired bites turned out. Who knew red curry paste had dessert applications?
I’m open to the idea of a savoury-sweet mix, given that the gochujang caramel cookies were so delicious, and I loved the chili crisp ice cream topping. In this recipe, the authors call for peanut butter, coconut flakes, and curry paste to make up the satay flavour. You never know how hot any brand of curry paste will be, so I erred on the side of caution. The one I used turned out not be spicy, but instead, very gingery, lemongrass-y, and garlicky.
I thought these cookies were really interesting and delicious, but didn’t really capture the essence of satay which invokes grilling and more complex spicing. The peanut and chili flavours, with the chewiness of the coconut, made for interesting bites.