Our family really likes Thai peanut sauce. Have a good Recipie for it? Care to share it?

Answer 1

Nam jim satay (Thai Peanut Sauce)

4 ounces roasted unsalted peanuts
3-4 cloves garlic, chopped
1 ounce chopped onions
1-2 tablespoon red curry paste or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste)
2-3 teaspoons palm sugar
chicken stock, to thin if necessary

If you wish use peanut butter rather than fresh peanuts.
First grind or crush the peanuts to a fairly fine powder.
Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce.
If the sauce is too thick, you can thin it with a little chicken stock.
Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken.
If you are doing shrimp satay then use half the quantity of massaman paste.

Answer 2

THAI PEANUT SAUCE


* 1/2 cup peanut oil
* 1/2 cup raw peanuts
* 2 fresh Thai or serrano chiles
* 1 slice fresh ginger, 1/2 inch thick
* 4 garlic cloves
* 1/3 cup unsweetened coconut milk (canned or fresh)
* 2 teaspoons dark soy sauce
* 4 teapsoons fish sauce
* 1 teaspoon sugar
* 1 tablespoon fresh lime juice
* Pinch of salt (add to taste, as fish sauce can be very salty)
* 1/2 cup finely minced cilantro leaves and stems

Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.

Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.

Answer 3

1/2 cup peanut oil
1/2 cup raw peanuts
2 fresh Thai or serrano chiles
1 slice fresh ginger, 1/2 inch thick
4 garlic cloves
1/3 cup unsweetened coconut milk (canned or fresh)
2 teaspoons dark soy sauce
4 teapsoons fish sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
Pinch of salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.
Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.

Answer 4

Too many time peanut sauce taste like peanut butter.
This is the best thai peanut sauce I have ever tasted.

2 tablespoons cornstarch
2 tablespoons water

combine below for marinade
1 cup sesame oil
1/3 cup rice wine vinegar
1/4 cup brown rice syrup
3 cloves garlic -- minced
1/2 cup tamari soy sauce
1 tablespoon ginger -- minced
1 bunch green onions -- chopped
1 teaspoon red pepper flakes
1 pinch cayenne pepper


bring marinade to boil and simmer
Mix cornstarch and cold water,
whisk into pan and return to a boil
whisk until thickened about 1 minute

Answer 5

Thai Peanut Sauce
Sorry, but this authentic recipe from Thai cooking instructor and author Kasma Loha-unchit, does not use peanut butter. If the list of ingredients seems too long, just omit some of the spices and adjust the final taste.

Serve this sauce with satay, marinated meat or tofu, grilled on skewers. Accompany with a spicy, sour cucumber salad.

The peanut sauce is made from ground red chilies, lemon grass, roasted spices, kapee, coconut milk, fish sauce, tamarind, sugar and ground peanuts.

Ingredients

6 cloves garlic
2 shallots
Bottom half of a stalk of lemon grass
1 tsp. minced fresh galangal, or substitute with 1/2 tsp. ground dried galangal
2 tsp. minced cilantro roots, or substitute with bottom stems
2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 dried red chillies
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground mace
1/2 to 1 tsp. shrimp paste (kapee)
1/2 cup unsalted roasted peanuts
1 1/2 to 2 cups (or 1 14-oz can) coconut milk
1-2 Tbs. fish sauce, to taste
1-2 Tbs. palm or coconut sugar, to taste
1 Tbs. tamarind water -- dissolve a 1 tsp. chunk of wet tamarind in 1-2 Tbs. water
Preparation

Cut and discard the root tip of the garlic cloves and shallots, leaving the skin on. Roast on a tray in an oven at 400 degrees until softened (10-15 minutes for garlic and 20-30 minutes for shallots). Trim and discard the bottom tip and loose outer layer(s) of the lemon grass. Cut the stalk into very thin rounds, then chop. Mince the galangal and cilantro.
In a small dry pan, toast the coriander seeds over medium heat until they are aromatic and dark brown, stirring frequently. Do likewise with the cumin seeds. Follow with the dried red chilies, stirring constantly until they turn a dark red color and are slightly charred. Grind these in a clean coffee grinder to a fine powder.

Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro until reduced to a paste. Peel roasted garlic and shallots and mashed in until well blended. Add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste. Pound to make a well-blended paste.

Grind the peanuts in a clean coffee grinder or blender as finely as possible. Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat. Reduce a few minutes until thick and bubbly. Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors (3-5 minutes).

Add half the remaining milk and the ground peanuts. Bring to a boil, then reduce heat to low and simmer 10-12 minutes, stirring well to blend. Add more coconut milk as needed to the consistency of pancake batter. Season to taste with fish sauce, palm sugar and tamarind water.

Simmer a few minutes more, then transfer to a sauce dish and cool to room temperature before serving with your favorite grilled meats, fish, tofu and vegetables.

Answer 6

its call Satay, comes ready in a jar. Or use peanut butter, add hot sauce and thin with pre-boiled water, add salt and pepper, sesame oil to taste.