Authentic Thai Peanut Sauce Recipe

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Authentic Thai Peanut Sauce Recipe! Easy and fast to make! One of the best parts of Thai Chicken Satay is the authentic peanut sauce that you dip the chicken satay into. If you’re avoiding gluten, then this authentic Thai peanut sauce recipe is for you! Thai style Peanut sauce is one of the most popular sauces used in Thai cooking. The authentic recipe is easy to follow, tastes delicious and a fabulous addition to salads and stir fries.

AUTHENTIC THAI PEANUT SAUCE

“This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!”

3 1/2cupsNutrition information

INGREDIENTS

UNITS: US

  • 1(14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
  • 14cup Thai red curry paste
  • 34cup peanut butter (creamy or chunky, your preference)
  • 12teaspoon salt (or more to taste)
  • 14cup sugar (or more to taste)
  • 2tablespoons white vinegar (cider or rice vinegar work well)
  • 12cup water
  • chopped peanuts (optional)

DIRECTIONS

  • Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  • Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
  • The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Thai Peanut Sauce

Thai Peanut Sauce – this asian peanut sauce recipe is super easy and only takes 15 minutes to make at home to pair with all of your favorite protein.

Easy and authentic Thai Peanut Sauce recipe with only 5 ingredients.

What Is Thai Peanut Sauce?

Thai peanut sauce is probably one of the most popular Asian dipping sauces. Everyone loves the taste of peanut sauce since it’s so tasty, versatile, and addictive.

Thai peanut sauce goes well with skewers of chicken sate or grilled meat, but it’s also amazing with other protein such as shrimp or fish.

Most people think that peanut sauce is hard to make and never attempted it at home. The best thing about this peanut sauce recipe is that it doesn’t involve much cooking, all you need is to mix the ingredients in a sauce pan, heat it up, and voila, you have the homemade peanut sauce.

This easy peanut sauce takes less than 15 minutes. Add all the ingredients in a sauce pan, heat it up, whisk it and it’s done.

Ingredients for Thai Peanut Sauce Recipe

You will only need a few key ingredients:

  • Peanut Butter
  • Coconut Milk
  • Thai red curry paste
  • Apple cider vinegar
  • Salt
  • Sugar

Frequently Asked Questions

Is Peanut Sauce Vegan?

Yes, the best part is that this sauce is vegan!

How Long Can You Keep Peanut Sauce?

The sauce will be good in the fridge for up to 1 week.

How Many Calories?

This recipe has 397 calories per serving.

What Dishes to Serve with This Recipe?

This meal is best served as a condiment with these recipes. For a wholesome Thai meal and easy weeknight dinner, I recommend the following.

THAI SHRIMP CAKE

PORK SATAY WITH SWEET COCONUT MILK GLAZE

THAI CHICKEN SATE WITH PEANUT SAUCE

GREEN BEANS WITH PEANUT SAUCE

Thai Peanut Sauce

Thai Peanut Sauce – this asian peanut sauce recipe is super easy and only takes 15 minutes to make at home to pair with all of your favorite protein.

PREP TIME10 minutes

COOK TIME5 minutes

TOTAL TIME15 minutes

Ingredients

  • 1/2 cup creamy peanut butter
  • 3/4 cup coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar or to taste
  • 2 tablespoons ground peanut
  • salt to taste

Pan-Fried Turmeric Chicken

  • 2 chicken thighs, skin-on, boneless
  • 1/2 teaspoon turmeric powder
  • salt
  • black pepper

Instructions

  1. Add all the ingredients in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the peanut sauce until all ingredients are well-combined.
  2. As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and top with some ground peanut. The Thai peanut sauce is now ready. You can keep the left over in the fridge for a week without losing the fresh taste. To make the chicken, marinate both sides of the chicken thighs with turmeric powder, salt and black pepper, for 15 minutes. Pan fry the chicken with some oil until both sides are nicely brown and slightly “crispy,” and the meat is cooked through. Slice the chicken into pieces and drizzle with the peanut sauce and garnish with some chopped cilantro leaves. Serve immediately with rice and with fresh salad of your choice.

Prep time

8 mins

Cook time

5 mins

Total time

13 mins

A word about this recipe: If you’re looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you’re looking for the kind of peanut sauce that contains Chinese ingredients such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way. Also, this recipe makes a huge amount. If you’ve been to Thailand, you’ll know satay sauce is served in small amounts on a tiny little plate alongside the satay. I would say this amount of sauce is enough for 60-70 Thai-sized grilled satay which should serve more than 10 people as an appetizer.)

Author: shesimmers.com

Recipe type: Condiment

Cuisine: Thai

Serves: 3.5 cups

Ingredients

  • One 13.5-ounce can of full-fat, unsweetened coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker’s.)
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water

Instructions

  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter).

Thai Peanut Satay Sauce

A Thai Peanut Satay Sauce (Sate Kai) is guaranteed to liven up anything food comes into contact with! Add some real personality to your next grill, salad or vegetable dishes with a hit of nutty, fragrant spice.

Thai Peanut Dipping Sauce

We should never settle for dull! We should always strive to pack In as much flavour and personality to our food as we can. No other culture does this as well as Thailand, so many dishes that are overflowing with colour, flavour and spice. Bring some of that magic to your table with this Thai Peanut Satay Sauce (sate Kai) – a cornucopia of everything you’d expect from South East Asia – it’ll transform the most ordinary of ingredients into something very special.

The perfect South East Asian hawker food

South East Asian recipes gives life to food, and of course your taste buds. The fresh, flavour-filled food, packs a punch and comes in a mind-boggling array of options.

One of my favourites is Satay (small skewers of marinated meats, grilled over hot coals). Satay originated in Indonesia and Malaysia, and is enjoyed all across the South East Asian region, including Thailand. The special peanut sauce, served alongside satay is also popular in Thailand and devoured by the gallon. This recipe is the Thai version of satay sauce.

Stuff you’ll need

Unlike many Indonesian and Malaysian satay sauce recipes, the Thai version doesn’t feature coconut milk, and in my version the spice levels are ratcheted up to ‘spicy’. The recipe marries all the ingredients you’d expect to create the four taste cornerstones of Thai cuisine.

  1. Sugar. (sweet) Might seem like a lot, but follow the amounts – you’ll see why!
  2. Lime juice. (sour)For an authentic hit of Thai personality, lime juice is essential.
  3. Fish Sauce. (salt) Thai food wouldn’t have the its personality without the umami saltiness of fish sauce.
  4. Chillies. (spice) You decide how hot you want it. More chillies = more spice.

When everything marries with the peanuts we’re left with a creamy, light and flavour-packed little sauce that screams Thailand!

Thai Peanut Satay Sauce

Step by Step

You can create your satay sauce in two ways. By pestle & mortar or by machine. Both deliver delicious results.

  1. Pestle & mortarIf you want to create it the most traditional of ways, then get yourself a large pestle & mortar and start pounding the dry ingredients. For this recipe I start with the chillies and then add each dry ingredient afterwards and pound until super smooth. I then stir in the wet ingredients.
  2. By MachineYou can use a stick blender (shown , food processor or blender to create your sauce. I mostly use my stick (immersion) blender (shown below) as it’s super easy and creates less mess. For this option, I put all the ingredients in at the same time and blend until smooth. Simple!
Thai Peanut Satay Sauce in a jug, ready to be blended
Thai Peanut Satay Sauce being blended into a smooth sauce

Pro Tips to make your life easier

  • My pro tip would be to save yourself a lot of time and energy and use a blender to create the sauce. This may well not be the most authentic way, but life’s too short for pestle & mortars sometimes!
  • Make the sauce in advance and have it in the fridge. You can eat it cold, room temperature or warmed in a pan/microwave. Personally I prefer it at room temperature.

Serving and storing suggestions

  • Peanut Satay Sauce will stay fresh in the fridge in an airtight container for up to 7 days.
  • You can freeze the sauce for up to 3 months
  • I love to serve my sauce served with many grilled meats.
Thai Peanut Satay Sauce

How spicy? You decide

You can dial the heat up or down as you like. Test a little chilli before to see how hot they are as the levels can vary. The chillies I used were like little vipers – I even had a little coughing fit testing mine! To cool things down, you can also remove the seeds to take some of the sting out if you’re feeling especially nervous.

Ready to get cooking?

This Thai Satay Sauce is perfect any time of year, summer BBQs are brought to life, winter roasts, spring salads all benefit from the unique hit of fragrance and flavour. Thai Satay sauce has it all, and more. Are you ready to transform your table with this Thai delight?

Any Questions? (FAQ)

Have a question about Peanut Satay Sauce? Let me know in the comments.

What is Satay Sauce made of?

In Thailand, satay sauce (Sate Kai) is made from dry roasted peanuts and chillies combined with a combination of aromatics like shallots, lemongrass, spices and more.

Is Satay Sauce the same as Peanut Sauce?

Generally speaking, yes. Satay is available across South East Asia, originating in Indonesia and Malaysia/Singapore. The ingredients and flavours differ by region but the use of peanuts is the one common factor, so at its core satay IS a peanut sauce.

Is Peanut/Satay sauce healthy?

Nuts are good! But satay sauce can be high in fat and sugar, so satay sauce shouldn’t really be considered a healthy food. Used in moderation as a dipping sauce, it’s perfectly good for you!

Where does Satay Sauce come from?

Indonesia, Malaysia and Singapore, but satay is eaten across South East Asia, including Thailand.

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