Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Peanut oil

  2. 1/2 cup 118ml Raw peanuts

  3. 2 Fresh Thai or serrano chiles

  4. Fresh ginger - 1/2

  5. 4 Garlic cloves

  6. 1/3 cup 78ml Unsweetened coconut milk - (canned or fresh)

  7. 2 teaspoons 10ml Dark soy sauce

  8. 4 teaspoons 20ml Fish sauce (nam pla)

  9. 1 teaspoon 5ml Sugar

  10. 1 tablespoon 15ml Fresh lime juice

  11. 1 Salt - (add to taste, as fish sauce can be very salty)

  12. 1/2 cup 8g / 1/3oz Finely minced cilantro leaves and stems

Instructions Jump to Ingredients ↑

  1. Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.

  2. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.


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