Thai Roasted satay peanut sauce
Spice up your culinary life with this deliciously nutty traditional sauce from the Asian island of Thailand. While their cuisine is known for being spicy and hot, this sauce is rich, creamy and not too spicy, a perfectly child and adult friendly way to introduce new flavours into your diet. While most western peanut sauces use store-bought peanut butter, this sauce is made from scratch using peanuts, the traditional Thai way. This makes it so much healthier! You can use it as a dipping sauce for pretty much anything, put it on a burger or use it to make chicken or beef satay.
Roasted peanut sauce | Serves 4 to 6 as a dip
Prep time: 20 mins
1 cup unsalted peanuts
1/3 cup water
2 cloves minced garlic
½ tsp soy sauce
2 tsp sesame oil
Brown sugar to taste (1 to 2 tsp) 2 to 2 ½ tsp fish sauce
½ tsp tamarind paste
½ tsp cayenne pepper (optional) 1/3 cup coconut milk
Blender or food processer
Place peanuts in a medium frying pan and heat up on medium high heat. Toast the nuts until they are fragrant and golden brown, watching them carefully so they don’t burn.
Place the roasted nuts and all the other ingredients in a food processor and blend until combined. This sauce is meant to have a smooth consistency but if you like, you can leave some of the nuts unprocessed for a bit of tex- ture.
Taste the sauce and make adjustments where necessary. For a runnier sauce, add a little more water or coconut milk. Add more fish sauce or soy sauce if it’s not salty enough; add more sugar if it needs a bit of sweetness. If it’s a little too salty for your taste, add a squeeze of fresh lime juice. Serve warm or at room temperature.
Note: This sauce will thicken as it sits; just add water or coconut milk to thin it out, as needed. Store covered in the fridge for up to two weeks, and freeze for up to three months.