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Thai Peanut Sauce (Satay Sauce), Great for Dipping or Marinating!

  • 4servings
  • 15minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup fresh-tasting dry roasted peanuts, unsalted

  2. 1/3 cup water

  3. 2 cloves garlic, minced

  4. 1/2 tsp. dark soy sauce

  5. 2 tsp. sesame oil

  6. 1 to 2 Tbsp. brown sugar, to taste

  7. 2 to 2 1/2 Tbsp. fish sauce - for vegetarians: substitute

  8. 2 1/2 to 3 Tbsp. regular soy sauce

  9. 1/2 tsp. tamarind paste OR 2 Tbsp. lime juice

  10. 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

  11. 1/3 cup coconut milk

Instructions Jump to Ingredients ↑

  1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

  2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

  3. Serve warm or at room temperature with my Thai Chicken Satay , as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

  4. Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

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