Description
Learn how to make a quick and delicious Easy Thai Satay Peanut Sauce at home with this simple recipe. This versatile sauce is perfect for adding flavor to chicken, salads, noodles, and more!
Ingredients
Units
Scale
Main Ingredients:
- 2 tablespoons coconut cream (or coconut milk)
- 1/4 cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons honey (or maple syrup)
- 2 teaspoons fish sauce (or soy sauce)
- 2–3 tablespoons water or enough to thin it out to the consistency you like
Optional Ingredients:
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- 2 teaspoons Sriracha chili sauce (to make it spicier)
- crushed peanuts (optional, sprinkled on top)
Instructions
- Mix the peanut butter and the red Thai curry until they are combined. Add in the honey, fish sauce (or soy sauce), and rice vinegar (or lime juice) and mix well.
- Add the coconut cream (or coconut milk) and mix well until everything is smooth.
- Add 2-3 tablespoons of water and mix well. If it’s too thick, add more water, 1 teaspoon at a time until you get the consistency you like.
- Do a taste test. If you like it more sour, sweet, or salty, adjust it with rice vinegar, honey, or fish sauce.
- Add in any optional garnishes.
- Serve it with chicken, salad, noodles, or appetizers!
Notes
- If you are adding crushed peanuts to the sauce, make sure you toast them in a dry frying pan until they are golden brown before you use them to get more flavor.
- Highly recommend using coconut cream over coconut milk for more coconut flavor.
- For extra flavor, drizzle chili oil on top of the peanut sauce and gently swirl it in.
- Adjust sauce thickness by adding water gradually.
- Can keep in the fridge for up to 1 week.
- To use as dressing, thin it out with water and adjust seasoning.
- If using creamed coconut blocks, melt first and mix with liquid before adding to peanut butter.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
