Thai Spicy Peanut Sauce
A tasty spicy Thai style peanut sauce that is not only perfect for dipping chicken satay but it also goes well in a lot of other dishes.
Note: Instead of using peanut oil, use the thicker coconut 'cream' from the top of the can of coconut milk.
Note: Use enough coconut milk to get the sauce to the desire consistency; 1/2 cup is perfect for a thicker dipping sauce and 1 cup is good for a thinner more dressing like sauce.
Note: You may want to start with less fish sauce and build up to your preferred balance of salty, sweet, sour and spicy where the fish sauce is adding the saltiness.
ingredients
- 1 tablespoon peanut oil*
- 1 tablespoon red curry paste
- 1/4 cup peanut butter
- 1/2 cup coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon chili sauce such as sriracha (or to taste)
- 2 tablespoons peanuts roasted and chopped
directions
- Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
- Add everything else and simmer to thicken it a bit, about 2-3 minutes.
Note: Instead of using peanut oil, use the thicker coconut 'cream' from the top of the can of coconut milk.
Note: Use enough coconut milk to get the sauce to the desire consistency; 1/2 cup is perfect for a thicker dipping sauce and 1 cup is good for a thinner more dressing like sauce.
Note: You may want to start with less fish sauce and build up to your preferred balance of salty, sweet, sour and spicy where the fish sauce is adding the saltiness.
