Description
A quick and easy recipe for a flavorful Thai Satay Peanut Sauce that is versatile and perfect for dipping, drizzling, or marinating. This sauce combines creamy peanut butter with aromatic Thai red curry paste and a balance of sweet, tangy, and savory flavors.
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 for more flavor.
- Coconut cream is preferred over coconut milk for a richer coconut flavor.
- For extra spice, drizzle chili oil on top and gently swirl it in.
- To adjust thickness, add water slowly until desired consistency is reached.
- This sauce can be stored in the fridge for up to 1 week.
- To use as a dressing, thin with water and adjust seasoning to taste.
- Creamed coconut blocks can be used but need to be melted and thinned before mixing.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 85
- Sugar: 2g
- Sodium: 192mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
