About this component
The rich, coconut-laced peanut sauce served with satay — one of Southeast Asia's great shared dips, here in its Thai register. Peanut sauces span the region with distinct national styles; this is not a single universal recipe.
Component facts
- Yield
- About 1.5 cups (360 ml)
- Prep
- 20 minutes
- Heat
- Mild–Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 3/4 cup (180 g) unsweetened roasted peanuts, ground
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 g) red curry paste
- 2 tbsp (30 g) palm sugar
- 1 tbsp (15 ml) tamarind concentrate
- 1 tbsp (15 ml) fish sauce or soy sauce
- Water to loosen
Method
- Simmer half the coconut milk with the curry paste until fragrant and slightly separated.
- Stir in ground peanuts and the remaining coconut milk.
- Add palm sugar, tamarind and fish sauce; simmer gently, stirring, 5–8 minutes.
- Loosen with water to a spoonable, glossy sauce; adjust seasoning.
Notes from the book
- Balancing
- Balance nutty-sweet against tamarind's sour and the salt of fish sauce; keep it pourable.
- Substitutions
- Sunflower-seed butter for a peanut-free version (label clearly); soy sauce for fish sauce.
- Storage and food safety
- Refrigerate up to 5 days; it thickens cold — reheat with a splash of water. Contains peanuts (major allergen).
Pairs with in this book
- No. 009Chicken Satay with Peanut SauceThailand
- No. 033Gado-GadoIndonesiaThai-style variation
The Complete Edition
Thai Peanut (Satay) Sauce sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Thailand chapter it belongs to.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.