Peanut Satay Sauce
Dipping, finger foods, etc.
This is an affordable, reliable and delicious Thai food staple… Peanut Satay Sauce! As you prepare this recipe at home, the layers of ingredients and spices will fill your nose; you’ll be able to imagine the plumes of black charcoal smoke billowing up from food stalls at a bustling Thai street market – well before the cooks are even in view. It’s just as well, following your nose will lead you to where you need to be.
This is an authentic Thai peanut sauce. The real deal! (It breaks our hearts a little to see westernized versions of this classic Thai sauce using peanut butter or ketchup. We don’t recommend using substitutes as this recipe is best enjoyed with the proposed ingredients). We always end up making more than is needed because this sauce is so versatile and it pairs beautifully with seared chicken (as pictured) or as a dipping sauce for skewered satay (soak wood skewers for 30 mins in water so they don’t burn on your grill). Also, it can be used for a noodle salad, or as a sauce for grilled tofu, pork, beef or vegetables.
- 1 cup coconut milk
- 2 tbsp palm sugar (brown sugar or coconut sugar)
- 1 tbsp red curry paste
- 1 tsp yellow curry powder
- 1 tbsp tamarind juice (optional)
- A pinch of salt
- 2 tbsp roasted unsalted peanuts chopped
- A handful of chopped cucumber as a garnish
The Steps to Take
Bring coconut cream to a boil and as oil seperates, whisk in red curry paste. Cook for 1 minute.
Add yellow curry powder and cook for 30 seconds.
Add palm sugar, tamarind juice (optional), a pinch of salt and finish with roasted peanuts. (If the sauce is not your desired thickness, add more peanuts! )
Pour into serving dishes, top with cucumber and enjoy!
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