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Thai Peanut Sauce http://rasamalaysia.com/thai-peanut-sauce/
January 13th, 2014 24 Comments

Thai Peanut Sauce

Thai Peanut SaucePrint Save

Thai Peanut Sauce Recipe

Makes 1 cup | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons Thai red curry paste
2 tablespoons apple cider vinegar
1 tablespoon sugar or to taste
2 tablespoons ground peanut
Salt to taste

Pan-Fried Turmeric Chicken

Ingredients:

Two (2) chicken thighs, skin-on, boneless
1/2 teaspoon turmeric powder
Salt
Black Pepper

Method:

Thai Peanut Sauce

Add all the ingredients in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the peanut sauce until all ingredients are well-combined.

Thai Peanut Sauce

As soon as the peanut sauce still to simmer and bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and top with some ground peanut. The Thai peanut sauce is now ready. You can keep the left over in the fridge for a week without losing the fresh taste. To make the chicken, marinate both sides of the chicken thighs with turmeric powder, salt and black pepper, for 15 minutes. Pan fry the chicken with some oil until both sides are nicely brown and slightly “crispy,” and the meat is cooked through. Slice the chicken into pieces and drizzle with the peanut sauce and garnish with some chopped cilantro leaves. Serve immediately with rice and with fresh salad of your choice.

Beka Cookware Tri-Lux Conical Saucepan

Cook’s Note:

I used Beka Cookware Tri-Lux Conical Saucepan to make the Thai Peanut Sauce. You can purchase it online at Amazon.

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24 comments... read them below or add one

  1. Jenny says:

    Does this saucepan scratch easily? Mine scratch badly because of the whisk I use I think.

  2. May says:

    I love peanut sauce didn’t know its so easy to make.

  3. Lily says:

    Bee…congrats on the new sponsorship. Recipe looks yummy as usual, and may 2014 bring more power to you. :)

  4. Liz says:

    Thank you for the nice recipes. Have a Happy Tuesday.

  5. JEWEL says:

    I love peanut sauce so much I think I may even try it on ice cream one day! thanks for this simple recipe. Is this a typo or what do you mean by jam? ‘peanut butter jam’

  6. Cynthia Finan says:

    Love your site and recipes. This new Peanut Sauce recipe looks so much easier to make than the one included in the Beef Satay Recipe. Is there one ingredient I can or should add to make it Spicy Peanut Sauce for Beef Satay? Thank you!

    • Yes, there are so many different kinds of satay peanut sauce and this is the easy ones that is very accessible. To make it spicy, you can use more red curry paste to taste.

  7. khanhtco@yahoo.com says:

    I’ve been looking for a good peanut sauce recipe, I will definitely have to try this! Thanks for posting! Can I use regular vinegar in place of apple cider vinegar? Thanks!

  8. E.B says:

    this may be a dumb question but can curry powder be substituted? I am kind of new to using curry.

  9. Kristen Ko says:

    Did you come up with the idea of using apple cider vinegar in this Thai satay sauce all on your own, Bee?

    • There are many ways to make Thai peanut sauce, you can use tamarind juice, like in this recipe: http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/2/, regular Chinese clear “white” vinegar, or apple cider vinegar, or even lemon juice if all are not assessible. I am trying to make this recipe really easy for my American readers, with easy-to-get store bought ingredients, so I use apple cider vinegar. Instead of salt, you can use fish sauce for better umami flavor, and instead of sugar, you can use Thai palm sugar. It’s all about simplifying the recipe so everyone can make it. :)

  10. Chris says:

    This is an awesome recipe! Made it twice already this week, I could just eat it on its own! I used chunky peanut butter as that was what was available. I prefer tamarind juice and brown sugar as ran out of palm sugar. Thanks again!

  11. lauren says:

    Hi there, I love Asian food but have a coconut allergy – what you you recommend using in the place of coconut milk? Thanks!

  12. George Humphreys says:

    All of your recipes are easy to understand and put together. They are the best tasting and easiest Asian recipes that I know of. Congrats and thank you for sharing your Asian cuisine knowledge.

  13. Food to Fitness says:

    This looks absolutely delicious. Thanks for the recipe.

  14. Ashley says:

    This recipe is beyond delish! Thanks a bunch. I’ve been looking for a better peanut sauce recipe!

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