Thai peanut sauce is one of those condiment sauces that seem to have a thousand uses. Used primarily as a dipping sauce for satays, this peanut sauce have found a comfortable home in my repatoir. Not only does this sauce work on grilled meats (beef, chicken, pork, etc) but it san also be used with grilled fruits and as a dip with some black sesame crackers.

If you are really a peanut fan...try this. Find or make a lychee or longan jelly amd make a PBJ sandwich with this sauce. You might want to back off on the coconut milk so it will be a bit thick but the results will be fantastic! Toss on some buddha bananas and you have a winner any day of the week.

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Peanut sauce (Thai)

Printable version of this Peanut sauce recipe (word doc)

4 ounces peanut butter
4 cloves garlic, chopped
3 tablespoons chopped onion
2 tablespoon thai red curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
5  teaspoons lime juice (or to taste).
3 teaspoons palm sugar.

Instructions:

1. Place all ingredients into a food processor and puree until a smooth sauce forms.
2. If the sauce is too thick, you can thin it with a little more coconut milk.
3. Check the flavor for a spicy, sweet and salty sauce with a hint of lime and your there.

Chef tip – Overuse of the food processor will make this sauce break (it will a bit anyway). To make this recipe without a food processor, that’s by hand people follow these steps. A fork will be needed to “whisk” this sauce together.

Garlic – mince the garlic and then sprinkle with some sea salt and rest for 10 minutes. Using the back of your knife, smash the garlic into a paste.

Onions – grate the onions.

Coconut milk – add this a little at a time.

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