Thai Satay Peanut Sauce

Thai Satay Peanut Sauce

Creamy and sweet, with a hint of spice. Thai satay peanut sauce is perfection on a spoon.

Thai satay peanut sauce is obviously used for dipping chicken satay but it used along side other Thai dishes like fresh rolls as well.

I was first introduced to peanut sauce when I went to a Thai restaurant (I may have mentioned it oh, a few times…) with a good friend (check out her brewery). As I dipped my fresh roll into the sticky sauce I knew that I had discovered one of my favourite sauces.

Over ten years later and that has not changed a bit. What has changed is the multiple batches of peanut sauce I have made until I settled on this gem. It really makes me happy. I may have sent a message and picture of my scribbled notes to my friend to let her share in my victory.

One may beg to differ that this recipe is not 100% authentic, I will grant them that, it’s not. I didn’t want to roast and grind the peanuts myself (that’s what peanut butter is for). I also sadly did not have tamarind paste, (nor the desire take a treck to the Asain market) so decided to use apple cider vinegar to achieve the tang I was looking for. Yet, I do think that is is very close to the beloved original I was first introduced to.

Other Thai Dishes and Sauces to Enjoy:

Thai Satay Peanut Sauce

1 cup chunky peanut butter
1 can full-fat coconut milk
3/4 cup palm (coconut) sugar
1-2 TBS red curry paste (adjust to your preferred spice level)
2 TBS soy sauce or tamari
2 TBS apple cider vinegar or tamarind paste

Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.

Set aside and allow to cool.

Store in a glass jar in the fridge. It will last for at least one month.

Makes about 2 1/2 cups of sauce.

Chicken Satay with Peanut Sauce
Author: 
Recipe type: Condiment
Cuisine: Thai
Serves: 2½ cups
 
Ingredients
  • 1 cup chunky peanut butter
  • 1 can full-fat coconut milk
  • ¾ cup palm (coconut) sugar
  • 1-2 TBS red curry paste (adjust to your preferred spice level)
  • 2 TBS soy sauce
  • 2 TBS apple cider vinegar
Instructions
  1. Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.
  2. Set aside to allow to cool.
  3. Store in a glass jar in the fridge. It will last for at least one month.

 

Seasonal Allergy Tincture

Seasonal Allergy Tincture-www.nourishingsimplicity.org

Does sneezing, wheezing, and watery eyes sound familiar? It’s allergy season, for many that may mean intense suffering for the next several months. For others, it could be a mild irritation. Often, seasonal allergies are connected to an unhealthy gut. While many (if not most) people who suffer from seasonal allergies could benefit from a […]

Continue reading...

Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce-www.nourishingsimplicirty.org

Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike. Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down. Thai food and I are BFF’s as far as food goes. I love a bowl […]

Continue reading...

For the #momfail Days (And a Free Video Series for Moms)

Dishes are piled up in the sink. You’re pulling clean underwear out of the dryer for your potty training toddler. Your kids need a bath (and a haircut, too). Dinner is looking like scrambled eggs (again). And you’re pretty sure you didn’t win any awards for “the Most Patient and Gentle Mommy” today. When I […]

Continue reading...

Lacto-fermented Hot Thai Chili Sauce

Lacto-fermented Hot Thai Chili Sauce-www.

Tangy with a punch of heat. This hot Thai chili sauce is just what you need for your next Asain inspired meal! This simple chili sauce was inspired by one I had at a Thai restaurant, which I discovered is quite similar to sambal, a popular sauce in Asia made from chilies, vinegar, and spices such as […]

Continue reading...