Yesterday I shared my recipe for Thai Chicken Satay Skewers, so today I'm sharing with you my deliciously creamy Thai peanut sauce to go with it!
Thai peanut sauce is a tasty and creamy dip that usually accompanies Thai meat dishes or appetizers such as chicken satay.
The sauce is made of a combination of coconut milk, peanut butter, fish sauce, chili paste, some fresh garlic and ginger and some lime juice.
Coconut milk combined with the peanut butter and other ingredients makes for a rich and irresistible dip that is sooo incredible with Thai dishes – especially marinated and skewered meats.
This is a very addictive dip to try – I hope you enjoy it! 🙂
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 1/2 tbsp reduced sodium soy sauce
- 1 3/4 cups coconut milk
- 3/4 cup creamy peanut butter
- 2 tbsp fish sauce
- Juice of 1 lime
- 1/4 tsp red chili paste
- 1 tbsp vegetable oil
- chopped peanuts for garnish (optional)
- In a medium saucepan, heat vegetable oil on medium heat.
- Add ginger and garlic and cook for about 1 minute until fragrant.
- Reduce heat and add remaining ingredients except lime juice. Use a whisk to combine.
- Simmer for about 10 minutes.
- Add the lime juice and use a whisk to combine.
- Put sauce into individual small dipping bowls and serve with Chicken or Beef Satay Skewers.
- Sprinkle the peanut sauce with chopped peanuts for garnish if desired.
You can store the leftover peanut sauce in the fridge for a few days after making this. You may notice that the sauce begins to separate when in storage – this is normal. The fat from the coconut milk in the recipe tends to rise to the top. Just heat up the sauce again and give it a good stir before serving.