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Thai Satay Peanut Sauce

May 14, 2016 by Katie Mae Stanley Leave a Comment

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

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:

  • 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.

Thai Satay Peanut Sauce-www.nourishingsimplicity.org
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Chicken Satay with Peanut Sauce

Author Katie Mae Stanley@ Nourishing Simplicity

Yield 2 1/2 cups

Ingredients

  • 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

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.

Courses Condiment

Cuisine Thai

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Filed Under: Condiments and Sauces, Recipes, Uncategorized Tagged With: peanut sauce, satay sauce, Thai, Thai satay peanut sauce

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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