Let me tell you about the first time I used Thai Kitchen Peanut Satay sauce. It was during a casual dinner party when I wanted something quick but that would impress my guests.
The warm, nutty aroma mingling with the hint of coconut milk and tangy tamarind created a pretty basic stir fry whole into an absolute showstopper.
From then on, this sauce became the go-to sauce for when I wanted to create bold, Thai-inspired flavors right at home. Now, I’m happy to show you how to prepare this versatile home cooking sauce easily.
So, wow the relatives, or transform that quick weeknight meal into something with a Southern Thai flavor.
What Is Thai Kitchen Peanut Satay Sauce?
Thai Kitchen Peanut Satay Sauce is a creamy, nutty sauce with a bit of spice made from a blend of peanuts with coconut milk and fragrant spices, namely, lemongrass, garlic, and turmeric.
It perfectly complements pies, dips, marinated dishes, or stir-fries while providing that touch of sweetness and earthiness typical of Thai cuisine.
Thai Kitchen Peanut Satay Sauce Recipe
Recipe Overview:
- Cuisine: Thai
- Course: Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Difficulty Level: Easy
- Yield: About 2 cups
- Calories Per Serving: ~120 (per 2 tablespoons)
Ingredients:
Here’s what you’ll need to make your homemade Thai Kitchen Peanut Satay Sauce:
- 1 cup peanuts (unsalted, roasted)
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons soybean oil
- 1 tablespoon tamarind paste (or 1 teaspoon lime juice as a substitute)
- 1 tablespoon sesame seeds
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon tapioca starch (or cornstarch as a substitute)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 stalk lemongrass (crushed and finely chopped)
- 1 teaspoon salt
- 1 teaspoon lime zest
Instructions:
- Preparation For Peanuts:
Now grind the roasted peanuts until smooth. For thicker paste, coarse-grind.
- Sauté the Aromatics:
In a medium-sized hot pan, heat soybean oil. Add chopped shallots, garlic, and lemongrass. Stir until fragrant and golden brown.
- Create The Base:
Add turmeric powder, red chili flakes, and sesame seeds into the pan. Stir for a minute to allow the spices to toast.
- Pour The Liquids:
Pour in the coconut milk and tamarind paste and mix well. Slow pour peanut paste and stir into it.
- Thicken The Sauce:
Dissolve tapioca starch in 1 tablespoon water and add into the pan. Cook continuously to avoid lumps and simmer sauce for about 5-7 minutes until the desired sauce thickens.
- Season And Finish:
Add sugar, salt, and lime zest. Taste and season as needed. Sweet tends to add a little more sugar. Sour adds squeezes of lime juice.
- Cool And Store:
Once cooled, decant sauce into a clean jar. Place in fridge for storage for up to one week.
Video Tutorial:
Serving Suggestions:
- Dipping Sauce: Pair it with grilled meats, spring rolls, or fresh veggies.
- Marinade: Use it as a marinade for chicken, shrimp, or tofu.
- Cooking Sauce: Toss it with stir-fried noodles or veggies for a quick, hearty meal.
- Drizzle: Top your salads or rice bowls for a burst of flavor.
Expert Tips And Troubleshooting:
- For A Creamier Sauce: Add an extra 2 tablespoons of coconut milk.
- To Make It Gluten-Free: Double-check that your tamarind paste and tapioca starch are certified gluten-free.
- Fixing Thick Sauce: If your sauce becomes too thick, stir in a tablespoon of warm water or coconut milk.
- Dietary Adjustments: For a lower-fat version, replace half the coconut milk with vegetable broth.
Is Peanut Satay Sauce The Same As Peanut Sauce?
Not really! Though both are made from peanuts, satay sauce is usually tangy and bold-flavored due to tamarind and spices for grilling. Plain peanut sauce tends to be sweeter, making it a good dipping or dressing sauce.
What Do You Eat With Peanut Satay Sauce?
This sauce pairs beautifully with:
- Grilled chicken, or beef.
- Stir-fried veggies and tofu.
- Noodles or rice dishes.
- Steamed seafood like prawns or fish.
Frequently Asked Questions:
Can I Freeze Peanut Satay Sauce?
Yes! Store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
How Can I Make The Sauce Spicier?
Add more red chili flakes or a splash of sriracha for an extra kick.
What Can I Use Instead Of Tamarind Paste?
Lime juice or a mix of lime juice and brown sugar works as a great substitute.
Is This Sauce Vegan?
Yes, if you use vegan-friendly tamarind paste and ensure no animal-based additives are in your ingredients.
Closing Thoughts
I hope you will give this Thai Kitchen Peanut Satay Sauce recipe a try! It works wonders for adding really bold, yummy flavours to your meals.
Be sure to share your creations with me in the comments or tag me on social media. But wait, while you’re here, check out some of my other Thai-inspired recipes!
Happy cooking, and I can’t wait to hear what unique modifications you incorporate to this recipe!
Make Thai Kitchen Peanut Satay Sauce In Just 10 Minutes
Ingredients
- 1 cup peanuts unsalted, roasted
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons soybean oil
- 1 tablespoon tamarind paste or 1 teaspoon lime juice as a substitute
- 1 tablespoon sesame seeds
- 1 teaspoon red chili flakes adjust to taste
- 1 teaspoon turmeric powder
- 1 tablespoon tapioca starch or cornstarch as a substitute
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1 stalk lemongrass crushed and finely chopped
- 1 teaspoon salt
- 1 teaspoon lime zest
Instructions
Preparation For Peanuts:
- Now grind the roasted peanuts until smooth. For thicker paste, coarse-grind.
Sauté the Aromatics:
- In a medium-sized hot pan, heat soybean oil. Add chopped shallots, garlic, and lemongrass. Stir until fragrant and golden brown.
Create The Base:
- Add turmeric powder, red chili flakes, and sesame seeds into the pan. Stir for a minute to allow the spices to toast.
Pour The Liquids:
- Pour in the coconut milk and tamarind paste and mix well. Slow pour peanut paste and stir into it.
Thicken The Sauce:
- Dissolve tapioca starch in 1 tablespoon water and add into the pan. Cook continuously to avoid lumps and simmer sauce for about 5-7 minutes until the desired sauce thickens.
Season And Finish:
- Add sugar, salt, and lime zest. Taste and season as needed. Sweet tends to add a little more sugar. Sour adds squeezes of lime juice.
Cool And Store:
- Once cooled, decant sauce into a clean jar. Place in fridge for storage for up to one week.
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