This tasty Thai peanut sauce recipe is soooo good. I want to spoon this delectable stuff into my mouth. Yes, without the chicken. I could eat this by the spoonful. Truth.
Don’t eat it all in one sitting
I have a love relationship with peanut sauce. Not a love/hate relationship, even though I could eat a whole bowl of the stuff and that I should hate.
Seriously, I could eat it all.
People say, “Really? Wouldn’t you get sick of it before you reach the bottom of the bowl?”
At least that is what I envision them saying to me.
The answer to that offensive question is, “No.” I would not get sick of it. The only thing that stops me is looking down at my chunky monkey thighs. (And by the way, I don’t really like the chunky monkey ice cream. I just like the saying.)
I think, “Lainey, do NOT go there even though you could.”
I could so easily. And that would not be good, because Christopher would stand there blinking at me, saying, “Doesn’t chicken satay come with peanut sauce?”
And I’d be afraid to open my mouth to answer him, in fear that I’d have peanut sauce covered teeth.
On to the tasty Thai peanut sauce recipe
Here are the ingredients for this delish peanut sauce! Front and center, we have peanut butter. And no, I did not de-nude the jar of its label. While I was stirring the peanut butter, it fell off in my hand. Not enough glue, perhaps?
It’s the Whole Foods 365 peanut butter. Behind it, in that cute little measuring cup, is some of the marinade you use for the chicken, which is a mixture of soy sauce, maple syrup, chili powder, lime, fish sauce, ginger paste, garlic paste, onion powder, cumin and coriander.
Try saying that sentence ten times fast.
We also have chili powder, curry powder, extra garlic paste and ginger paste.
I’m drooling, so let’s get started.
I get my trusty medium-sized sauce pan and place 1/2 cup of peanut butter into it. I add the 1/4 cup of marinade goodness along with 3/4 cup of coconut milk, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste and heat it all up on medium heat.
I stir it with a spatula to make it all creamy!
Time to transfer it to a cute little bowl.
Holy moly! Yum.
Can’t you just picture picking up a spoonful and shoving it into your mouth?
High praise indeed
Would you just look at that chicken satay behind it, and the Thai cucumber salad? Would you? It was a feast for kings and queens, I tell you.
This peanut sauce will not disappoint.
Christopher thinks it’s better than the peanut sauce you get in restaurants. ?
I hope you enjoyed this recipe as much as we did eating it.
One note of caution: do NOT reheat this sauce in the microwave. Heat it on the stove.
Please feel free to tell your friends and family and a random passerby about this recipe and blog. Also, feel free to leave me a peanut sauce loving comment, as well as Yumming the recipe to Yummly and Pinning any photo to Pinterest.
And as always, may all your dishes be delish.
- 1/2 cup peanut butter I use a natural, stir pb
- 1/4 cup soy sauce
- 1/8 cup maple syrup
- 1/4 teaspoon chili powder
- 2 teaspoons lime juice
- 1 teaspoon fish sauce
- 1/4 teaspoon ginger paste (equiv to 1/8 teaspoon ginger powder)
- 1/4 teaspoon garlic paste (equiv. to 1 - 2 cloves garlic)
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 3/4 cup coconut milk
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- I make the marinade first, since you'll probably have this sauce with chicken satay
- In a mixing bowl, combine soy sauce, maple syrup, chili powder, lime, fish sauce, ginger paste, garlic paste, onion powder, cumin and coriander. Whisk until combined. Take out 1/4 cup
- In a sauce pan add peanut butter, 1/4 cup marinade, coconut milk, garlic paste and ginger paste. Heat on medium and stir until combined and heated
- Put in little bowl
- Drizzle over some chicken satay
- Eat a spoonful
- Eat chicken satay
Since this peanut sauce usually goes with chicken satay, make the marinade, take out 1/4 cup for the sauce and marinate the chicken tenders in the rest.