Thai Peanut Sauce (Satay Sauce), Great for Dipping or Marinating! (D.Schmidt) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 cup(s) dry roasted peanuts, unsalted |
1/3 cup(s) water |
2 clove(s) garlic minced |
1/2 teaspoon(s) dark soy sauce |
2 teaspoon(s) sesame oil |
1 tablespoon(s) brown sugar |
2 tablespoon(s) fish sauce |
2 1/2 tablespoon(s) regular soy sauce |
2 tablespoon(s) lime juice |
1 teaspoon(s) thai chili sauce |
1/3 cup(s) coconut milk |
Directions:
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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