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Thai Peanut Sauce Recipe

Thai cuisine Peanut Sauce recipe. Step by step instruction in cooking the perfect sauce!

By Dechawat ArsanamPublished 4 years ago 4 min read
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Look… we all been there, we tried something new and it was instant love at first taste.

Different variety of thai dishes and appetizers

If anyone had ever tried a Chicken Satay, that person would notice that there is a sauce to the side that is either called a “Peanut Sauce” or “Cucumber” Sauce. Perhaps there might be one only, perhaps not and there are two sauces on the side with the satay. However, the taste caught your palette and it was just pure joy as the flavors danced on your palette.

Chicken Skewers with Peanut Sauce and Cucumber Sauce on the side

This could have simply been the part of your adventure in Bangkok in Thailand or another major city in Thailand, or perhaps the reason you were exposed to this sweet, saltiness and tangy taste were because you went to a Asian restaurant, more precisely a Thai cuisine restaurant in your local area. Nonetheless, this sauce that is part of the appartizer known by several names such as “Chicken Satay,” “Chicken Skewers,” or simply as “Satay” in English translation from Thai is simply amazing enough that you want to make the sauce!

Additionally, the Peanut Sauce isn’t only useful for the Skewers, the sauce can be used in dishes such as the “Pra Ram Long Song;” a vegetable dish in Thai cuisine, and could just simply be added in for the dressing of a salad. (Thus making this sauce a give you an THREE IN ONE sort of deal!)

The Ingredients;

Crushed Peanuts

Vinegar

Coconut Milk

Sugar

Salt

Panang Curry Paste

Oils

Massaman Curry Paste

Equipment;

Pot

Spatula or some sort of tool to stir.

!!!! [There is no measurement of the INGREDIENTS QUANTITY because the audience themselves are the TASTER, so you will need to adjust the ingredients to your palette.]

Instruction;

1). Grab your peanut and add it to the Blender Machine

  • At this stage, you can either leave the peanut in tiny bits or in fine particles-like size depending your preference in how you want the Peanut Sauce to taste
  • Personally, I say leave it a bit so that when you use the sauce, there is that bite into the peanut instead of it being a liquid.

2). When you are finished with the peanut, move it to a separate container or bowl to be used later.

3). Open the Coconut Milk cans and add the liquid to the Pot.

4). Add sugar to the Pot

5). Add Vinegar to the Pott

6). With a Pan, add Oils to a Pan

  • With that Pan, add in the Panang Curry and Massaman Curry Paste.
  • A good rule is: For every one tablespoon of Panang Curry Paste, have THREE tablespoon of Massaman Curry Paste.

7). Cook the mixture of the Panang & Massaman Curry Paste, then add in Water and stir, continue cooking the mixture until the liquid boils.

  • About 1 to 10 cups of water, depending on how much you are making. My suggestion is that the water added is enough to fill 80% to 85% of the POT that you are using for the PEANUT.
  • Remember, account for this with the Coconut Milk, the Coconut Milk should account for about 10% to 20% of the Pot liquid. So once you add in the water, the pot should be around 80% to 85% full.

8). Add the Mixture to the Pot; and stir until the substance are mixed.

9). Add in the Crushed Peanut or finely crushed peanut.

10). Keep the temperature constant and stir.

  • This is a TIME process, if you simply add in the peanut and leave the pot without stirring, the bottom peanut may burn and thus spoil everything.

11). Keep Stirring until the peanut changes colors. This process usually takes around 15 to 40 minutes depending on the quantity you are cooking.

  • Once the peanut changes color, taste the Peanut sauce.

12). This is the final moment to change any flavors, if you believe you didn’t find the Peanut Sauce to be salty, add in more salt.

  • If the peanut sauce is not sweet enough, add in Sugar.
  • If the peanut sauce does not have the acidic taste that is preferred, add in Vinegar.

13). Stir and remove the sauce to a spot that the Peanut Sauce could then naturally cool down.

DO NOT REMOVE THIS NATURALLY CREATED FOAMS from the PEANUT! Let it settle back in for that creamy rich taste!

Notice;

  1. The Peanut should form some sort of white foams that may cause a spill over the pot.
  2. To avoid that, lower the temperature and keep on stirring the Peanut Sauce in the pot.
  3. The foams from the Peanut should not be removed as the foams will naturally settle down at a later time.

You know that even when a Chef mess up, is it not a simple process...

Once the Peanut Sauce has cooled down to a considerable temperature, the sauce can be utilized in various ways, whether to a salad (My personal favorite) or to a chicken skewer to simply adding the peanut sauce to any dishes you like!

Congratulations on cooking this Peanut Sauce!

If you have enjoyed the process, please let me; the author, know about it. Or if you find that the instructions were not clear enough, please leave a comment so that I can better my contents for future articles.

Kanlaya Thai Kitchen; Chicken Satay with Peanut Sauce and Cumber Sauce

Thank you very much!

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About the Creator

Dechawat Arsanam

Writing anything that is interesting to me...

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