Thai Peanut Sauce/Dip/Marinade

By Grazor

While most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts - and you'll taste the difference! At the same time, it's super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken or tofu. A very easy and versatile peanut sauce recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: SERVES 4-6 as a Dip

Ingredients

• Ingredients:
• • 1 cup fresh-tasting dry roasted peanuts, unsalted
• • 1/3 cup water
• • 2 cloves garlic, minced
• • 1/2 tsp. dark soy sauce
• • 2 tsp. sesame oil
• • 2 Tbsp. brown sugar
• • 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• • 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• • 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• • 1/3 cup coconut milk

Preparation

Step 1

Preparation:
1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

3. Serve warm or at room temperature with my Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).