Does anyone know how to make Thai peanut sauce?

Question

I just moved from a city with dozens of Thai restaurants to a place w/o any, please help......I NEED PEANUT SAUCE!!!! Thanks!

Answer 1

The Best Thai Peanut Sauce

INGREDIENTS
1-3/4 cups creamy peanut butter
1/2 cup and 1 tablespoon and 2 teaspoons coconut milk
3 tablespoons and 1-3/4 teaspoons water
3 tablespoons and 1-3/4 teaspoons fresh lime juice
3 tablespoons and 1-3/4 teaspoons soy sauce
1 tablespoon and 1/2 teaspoon fish sauce
1 tablespoon and 1/2 teaspoon hot sauce
1 tablespoon and 1/2 teaspoon minced fresh ginger root
3-1/2 cloves garlic, minced
1/4 cup and 2 teaspoons chopped fresh cilantro

DIRECTIONS
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Answer 2

Spicy Thai Peanut Sauce

1 cup smooth peanut butter
1/4 cup soy sauce or tamari
1/4 cup oriental sesame oil
3 tablespoons rice vinegar
2 tablespoons ginger, chopped
2 tablespoons garlic, chopped
1 teaspoon hot sauce
1 tablespoon hoisin sauce
1 tablespoon fresh lime juice
3/4 cup water

Blend all ingredients in food processor, scraping sides occasionally.

Answer 3

AUTHENTIC THAI PEANUT SAUCE

4 teaspoons corn oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water

In a blender, combine corn oil, onion, garlic and hot chili pepper; blend for 1 minute
Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat.

Add water and let it simmer for 10 minutes or until thickened.

Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste.

Place sauce in a shallow plate for satay dipping or pour over fresh salad

Answer 4

5oz/150gm roasted unsalted peanuts; 4 cups/1 liter unsweetened coconut milk; 2tbs/25ml red curry paste; 2tbs/25ml sugar; 3tbs/45ml lemon juice; 3tsp/15ml fish sauce.

Blend/process the penuts until they are in a fine-grained meal. Heat half the coconut milk in a saucepan at high heat and add the curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut milk has risen to the surface. Lower the heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to a bubbling boil.

Lower the heat to medium and add sugar, lemon juice, and fish sauce. Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened a bit and the oil has returned to the surface. Take off the heat and let rest for 30 minutes.

Stir to blend the oil that has risen to the surface. It should now be the consistency of thick cream. If it's thicker than that, add a couple of tablespoons of water or coconut milk and blend. Sauce may be served lukewarm or hot. Leftover sauce can be refrigerated (it will solidify) and then reheated on low heat, thinned with some water or coconut milk. It can also be frozen for keeping.