About this component
The rich, coconut-laced peanut sauce served with satay — one of Southeast Asia's great shared dips, here in its Thai register. Peanut sauces span the region with distinct national styles; this is not a single universal recipe.
Component facts
- Yield
- About 1.5 cups (360 ml)
- Prep
- 20 minutes
- Heat
- Mild–Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 3/4 cup (180 g) unsweetened roasted peanuts, ground
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 g) red curry paste
- 2 tbsp (30 g) palm sugar
- 1 tbsp (15 ml) tamarind concentrate
- 1 tbsp (15 ml) fish sauce or soy sauce
- Water to loosen
Method
- Simmer half the coconut milk with the curry paste until fragrant and slightly separated.
- Stir in ground peanuts and the remaining coconut milk.
- Add palm sugar, tamarind and fish sauce; simmer gently, stirring, 5–8 minutes.
- Loosen with water to a spoonable, glossy sauce; adjust seasoning.
Notes from the book
- Balancing
- Balance nutty-sweet against tamarind's sour and the salt of fish sauce; keep it pourable.
- Substitutions
- Sunflower-seed butter for a peanut-free version (label clearly); soy sauce for fish sauce.
- Storage and food safety
- Refrigerate up to 5 days; it thickens cold — reheat with a splash of water. Contains peanuts (major allergen).
Pairs with in this book
- No. 009Chicken Satay with Peanut SauceThailand
- No. 033Gado-GadoIndonesiaThai-style variation
The Complete Edition
Thai Peanut (Satay) Sauce sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Thailand chapter it belongs to.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
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