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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!
Great dipping sauce. I used habenaros for heat. I served this with your shrimp kabobs, Sweet and Spicy Shrimp Kabobs. Thanks for posting.
I enjoy thai peanut sauce, this one however did not live up to my expectations. I was extremely disappointed in the finished product. The flavor was too much of too much and so greasy.
Was out of serranos so I used a whole jalapeno. The sauce at first was too thin for some reason but after a stint in the frig the sauce got thicker. I don't know why it thickened, but it did. (Perhaps it was the high fat content of the coconut milk.) Regardless, I only used 1 teaspoon of fish sauce because I have ruined many recipes by using too much. Yuk! Easy to make and delicious on everything. I served this for an Asian-themed meal of lemongrass chicken (Lemongrass Chicken), jasmine rice and fried tofu (Deep Fried Tofu With Asian Plum Sauce or Thai Peanut Sauce). Your recipes always are a treat to test. cg
This sauce is an excellent base that's not too peanut-y! I'm a big fan of using fish sauce to give dishes a deep, earthy flavor, which contrasts against the bright and somewhat purfumy cilantro. It could easily be adapted for use in stir-fries and dressings, as the author suggests. (I usually find dried chiles too volcanic for use in sauces, and substitute chili oil or chili sauce, which blends a bit better)