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.

 

Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce -www.nourihsingsimplicity.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 of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…

I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).

My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…

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

Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.

I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.

Sweet and Spicy Thai Chili Dipping Sauce

1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce

Mix the two together in a small bowl with a whisk or fork until smooth.

Serve over a Thai dish, with spring rolls, or fresh rolls.

Sweet and Spicy Thai Red Chili Dipping Sauce Feb 17
Author: 
 
Ingredients
Instructions
  1. Mix the two together in a small bowl with a whisk or fork until smooth.
  2. Serve over a Thai dish, with spring rolls, or fresh rolls.

Have you tried a sweet and spicy Thai Chili Sauce before?

Lacto-fermented Hot Thai Chili Sauce

Lacto-fermented Hot Thai Chili Sauce-www.nourishingsimplicity.org

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 sambala popular sauce in Asia made from chilies, vinegar, and spices such as garlic. You can find it in many grocery stores in the States as well.

This sauce adds that perfect pop of flavor and bit of heat to your favorite dishes with the added benefit of being lacto-fermented. While the commercial sauces you find in the store use vinegar for the tang, it can be achieved naturally with whey and unrefined salt. As an added bonus, it is healthy for your gut too!

I’ll be the first to admit that I don’t get enough fermented foods in my diet. Simple little things like this lacto-fermented hot Thai chili sauce may not make all the difference in the world but every little bit helps!

For this recipe you can use a variety of red chilies depending on the flavor you want to achieve. Thai chilies pack on more heat but the recipe tastes equally good with jalapenos or serranos.

Drizzle it over Thai-inspired pizza, in a noodle soup for an added healing benefit, or to a yellow curry for an extra layer of heat!

Lacto-fermented Hot Thai Chili Sauce-www.

Lacto-fermented Hot Thai Chili Sauce

1 lb hot red chilies (Thai, Jalapeno, or Serano)
1/2 cup water
2 cloves garlic
2 TBS whey
1 tsp unrefined salt

Add all the ingredients into a blender. Blend on high until almost smooth.

Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.

Store in the refrigerator for several months.

Lacto-fermented Hot Thai Chili Sauce
Author: 
 
Ingredients
  • 1 lb hot red chilies (Thai, Jalapeno, or Serano)
  • ½ cup water
  • 2 cloves garlic
  • 2 TBS whey
  • 1 tsp unrefined salt
Instructions
  1. Add all the ingredients into a blender. Blend on high until almost smooth.
  2. Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.
  3. Store in the refrigerator for several months.

What do you use hot chili sauce for?

London Fog Fauxccino

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Can you tell I’m a huge fan of all things tea and coffee?

Although I’ve made many fauxccinnos over the years, I hadn’t yet turned my favorite winter drink — the London Fog — into one.

Move over London Fog — there’s a new kid in town: the London Fog Fauxccino.

This winter I’ve savored many mugs of Earl Grey London Fog Lattes and Earl Grey Mocha Lattes. Now that spring is here, I’m ready for a change!

The key to this drink is the ice cubes. Often, an iced drink will include ice, milk, tea/coffee, and sweetener — but the ice makes the drink watery as it melts. Instead, I made tea ice cubes, inspired by my coffee ice cubes.

Problem solved!

Join me at Traditional Cooking School, where I am sharing the recipe. 

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London Fog Latte

London Fog Earl Grey Latte

Light, yet creamy and delicious.

Let me introduce you to the London Fog Latte, also known as an Earl Grey tea latte. Hot Earl Grey tea is blended with frothy almond milk, raw honey, and vanilla extract. It’s pretty much heaven in a cup.

I started drinking this delicious drink about a year ago when I saw it on a blog or in a shop somewhere, I can’t remember now. What I do know is that this delightful cup of goodness has found a special spot in my tea loving heart.

I have a confession to make, I went 30 years not putting milk in my tea. I could not stand the taste! That’s because I was using dairy milk, as soon as I tried almond milk I was in love. I have no idea why, I enjoy heavy cream in my morning coffee but I can not stand it in my tea. That’s okay, I’ll save my dairy for coffee and hot cocoa.

The London Fog is said to have originated in the Pacific Northwest, nowhere near the London England like I first assumed. It actually endears me to it all the more since I have so many friends “up north”.

A London Fog Latte is the perfect way to celebrate early spring, though I tend to drink it all year round. Now that I make my own Earl Grey tea, my french press has been known to hold tea leaves instead of coffee grinds. What can I say, a cup of tea and a good book like “Little Women” get me every time…

“You can never get a cup of tea large enough or a book ling enough to suit me.”

~C.S. Lewis

I use orange blossom honey because it is simply amazing, as an added bonus it blends well with the citrus notes of the Bergamot.

London Fog Latte -www.nourishingsimplicity.org

London Fog Latte

2 bags (or 2 tsp) Earl Grey Tea
1 cup hot water
1/3 cup almond milk (or milk of choice)
1 tsp raw honey
1/4 tsp vanilla extract

Bring the water to a boil and pour over the tea. Allow to steep for 5 minutes. Meanwhile heat the almond milk.

Remove the tea leaves (bags), stir in the raw honey and vanilla extract.

Froth the milk with a milk frother is desired and pour into the tea.

London Fog Latte
Author: 
Serves: 1 mug of tea
 
Ingredients
  • 2 bags (or 2 tsp) Earl Grey Tea
  • 1 cup hot water
  • ⅓ cup almond milk (or milk of choice)
  • 1 tsp raw honey
  • ¼ tsp vanilla extract
Instructions
  1. Bring the water to a boil and pour over the tea. Allow to steep for 5 minutes. Meanwhile heat the almond milk.
  2. Remove the tea leaves (bags), stir in the raw honey and vanilla extract.
  3. Froth the milk with a milk frother is desired and pour into the tea.

Have you ever tried a London Fog Latte?