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:
- Sweet and Spicy Thai Chili Dipping Sauce
- Lacto-fermented Thai Chili Sauce
- Yellow Curry
- Thai Curry Noodle Soup
- Pan Fried Thai Chicken With Carrot and Ginger Salad
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
Yield 2 1/2 cups
- 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
- 2 TBS apple cider vinegar
- Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.
- Set aside to allow to cool.
- Store in a glass jar in the fridge. It will last for at least one month.