Thai Peanut Sauce recipe?

Drez

I googled this and the first 5-6 sites I clicked on each yielded rather unique recipes in terms of ingredient.

I have what borders on a fetish for this stuff. Anyone have any personal experiences with making your own Thai Peanut Sauce and can offer a relatively easy recipe? I need a good, thick, creamy thai peanut sauce for use in, say, dishes or sandwiches or even salads which involve some amount of chicken.

(Note: Thick peanut sauce, not peanut curry.)

Artereis

Oh, I have one:

5 gloves garlic
1 cup peanut butter
1 cup soy sauce
3 tbsp red wine vinegar
1/4 cup brown sugar
1 tbsp red chili oil
1/4 cup olive oil
1/4 cup sesame oil

Throw it all in a blender and run it until you're satisfied. Its very thick, especially after being refrigerated, but smooths out nicely in a hot wok.

Librarian

Here's something more resembling an original Thai recipe, nam chim sate:

150 g Peanuts(raw, unsalted)
1 can Cocomilk, 400 ml
2 Spoons Currypaste, red(or yellow if you want less spice)
3 Spoons Palmsugar, crushed
2 Spoons Fishsauce
2 Spoons clear Ricevinegar(or just vinegar)
maybe some salt.

Roast the peanuts in a pan(without added fat) till they are golden brown. Let them cool a bit and crush them with a mortar.
Put the cokomilk and the curry paste into a pot and heat until it begins to simmer.
Add the other ingredients and let it simmer for another 20 minutes, or until the sauce has begun to thicken properly.
Be careful with the vinegar, it is only used for seasoning and should not turn the sauce bitter.

Echo

My dead simple recipe:

• Whatever peanut butter you prefer
• Coconut milk
• Whatever curry paste you prefer
• Some fresh ginger

Shred ginger, mix it all together.

Local H Jay

There's lots of different takes on it. Do you want creamy? Thick? Chunky? Runny? Mild? I have two recipes from past jobs, both wildly different. The first one called for a decent amount of Tahini, peanut butter, and is very oily; the second is more creamy and can be served cold as well as hot, with ginger for a bit of spiciness.
It depends on what you are using it on too, sandwiches usually have a thicker sauce as something runny makes the bread soggy and unpleasant, but if you are making a Thai salad a thinner, more oily sauce would make a nice dressing.

chromdom

Peanut butter, warmed somewhat, plus a little milk, stir together.
Boom! Blandest peanut sauce you ever tasted!

Xavier1216

My peanut sauce is usually peanut butter, water, and lemon juice. Maybe some soy sauce if you like that sort of thing, but I rarely use it myself.

Every time I'm too lazy to make a real dinner, I end up making up a 50 cent chicken ramen package, throw in some frozen edamame, brocolli, and bell pepper, boil the water out of it, then toss it in the above sauce. It's not gourmet by any means, but it hits the spot when I want something quick.

UncleChet

Librarian wrote: »

Here's something more resembling an original Thai recipe, nam chim sate:

150 g Peanuts(raw, unsalted)
1 can Cocomilk, 400 ml
2 Spoons Currypaste, red(or yellow if you want less spice)
3 Spoons Palmsugar, crushed
2 Spoons Fishsauce
2 Spoons clear Ricevinegar(or just vinegar)
maybe some salt.

Roast the peanuts in a pan(without added fat) till they are golden brown. Let them cool a bit and crush them with a mortar.
Put the cokomilk and the curry paste into a pot and heat until it begins to simmer.
Add the other ingredients and let it simmer for another 20 minutes, or until the sauce has begun to thicken properly.
Be careful with the vinegar, it is only used for seasoning and should not turn the sauce bitter.

This, so hard. I've worked with some Northern Thai dishes, i think this is the closest peanut satay sauce i've seen.
Also, if you want Northern Thai face melter, https://youtube.com/watch?v=EhnJ5xF7ZoQ

bwanie

While homemade satay is nice, i can recommend gettting a bucket of this stuff:



it's a 1/1 ratio base paste that can be taken into a number of directions. I'm sure it's sold though various dutch "homesick" sites.

Pinfeldorf

When I make my own, I usually use like 3 parts peanut butter, 2 parts soy sauce, 1 part sriracha and some garlic powder. But usually I just buy this:


It's pretty fucking spicy, but it's delicious.