Thai Peanut Sauce
A versatile dipping sauce
Recipe by Lata Anand of Santa Clara, US
This sauce is very famous and versatile. You can use it as a dipping sauce for satay, dressing for Thai salad, and sauce for Thai wrap
Ingredients
non vegetarian
6 servings
- 2 tbsp. Massaman or red curry paste
- ½ cup Peanut butter (creamy or chunky)
- ½ tsp. Coriander powder
- ½ tsp. Cumin powder
- 1 can (13.5 oz.) Coconut milk
- 2 tbsp. Brown sugar
- 1 tsp. Paprika
- 1 tsp. Vegetable oil
- 2 tbsp. Soy sauce (mild)
Directions
You can use Thai peanut sauce for many things. Serve on the side with appetizers or saute with Chicken to make Praram Chicken.
- Heat 1 tsp vegetable oil in a saucepan and add small amount of coconut milk cream (float at the top of the can).
- Add curry paste, paprika, peanut butter, coriander powder, and cumin powder. Stir and cook on low heat until oil get separated.
- Add all coconut milk, brown sugar and soy sauce. Bring to a rolling boil and remove from the heat.
Tips: if you are using only peanut chunks then add little corn starch in the end to make sauce thicker.