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Thai Peanut Sauce

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Ready In:
15mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Rita1652
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  1. last_in_ohio
    replace soy with fish sauce; use pnut butter instead of oil/peanuts; use tamarind paste instead of lime juice; add a scallion and black pepper; no ginger
    Reply
  2. last_in_ohio
    I have a similar recipe from a Jif Peanut butter book which uses 1/2 c. + 2T. peanut butter instead of the oil/peanuts. It uses only fish sauce; no soy sauce. It uses scallions, and no lime juice but has tamarind paste and black pepper. Otherwise the same. Seems you could get by without so much oil.
    Reply
  3. last_in_ohio
    see above
    Reply
  4. Pot Scrubber
    Great versatile sauce Rita! I made this to go with your Recipe#101937 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!
    Reply
  5. SugaredAlmond
    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!
    Reply
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