Prep 10 mins
Cook 5 mins
Found this on line!
- 1⁄2 cup peanut oil
- 1⁄2 cup raw peanuts
- 2 fresh Thai chiles or 2 serrano chilies
- 1 slice fresh ginger, 1/2 inch thick
- 4 cloves garlic
- 1⁄3 cup unsweetened coconut milk (canned or fresh)
- 2 teaspoons dark soy sauce
- 4 teaspoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon fresh lime juice
- 1 pinch salt (add to taste, as fish sauce can be very salty)
- 1⁄2 cup finely minced cilantro leaf, and stems
- Heat the peanut oil to nearly smoking in a saucepan.
- Turn off the heat and add the peanuts.
- The peanuts should cook to a golden brown in 3-5 minutes.
- If you burn them, throw them out and start all over again or your sauce will be bitter.
- You may have to turn on the heat again, but stir the peanuts if you do.
- Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste.
- Add the chiles, ginger, garlic and continue to blend.
- Add the remaining ingredients except the cilantro, and blend until smooth.
- If it is too thick, add more oil.
- Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.
I followed the instructions exactly. The 2 Thai peppers gave the sauce a nice "kick" which blended well with the peanut, soy sauce, and fish sauce flavors. A nice dipping sauce.
Great versatile sauce Rita! I made this to go with your Deep Fried Tofu With Asian Plum Sauce or Thai Peanut Sauce and it was delicious. I can also see this sauce used for spring rolls or tossed with cellophane (glass) noodles with some shrimp or chicken for a nice Pad Thai style dish. Thanks, hon!
This was really great. I used honey rather than sugar, and did replace the fish sauce with more soy sauce, as I was making it for vegetarians. Delicious!