About this recipe

✨

Recipe highlight

Why you’ll love it

If you want one Thai sauce that is endlessly searched and instantly restaurant worthy, this peanut satay sauce is the move, rich, smooth, and perfectly balanced in minutes. ✨

Ingredients

• Base
• 🥜 180 g smooth peanut butter (¾ cup / 6.3 oz) dairynuts
• 🥥 240 ml coconut milk, full fat (1 cup / 8.5 fl oz) dairy
• 🌶️ 30 g Thai red curry paste (2 tbsp / 1.1 oz)
• 🧄 10 g garlic, minced (3 cloves / 0.35 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• Balance
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy
• 🍯 20 ml palm sugar syrup or brown sugar syrup (4 tsp / 0.7 fl oz)
• 🍋 20 ml lime juice (4 tsp / 0.7 fl oz)
• 💧 60–120 ml warm water, as needed (¼–½ cup / 2–4 fl oz)
• Finish
• 🌶️ 2 g chili flakes, optional (½ tsp / 0.07 oz)
• 🥜 20 g roasted peanuts, crushed, optional (3 tbsp / 0.7 oz)
• 🌿 2 g cilantro, finely chopped, optional (1 tbsp / 0.07 oz)

Preparation

• 1 Bloom the curry In a saucepan on medium low, stir curry paste with 60 ml (¼ cup / 2 fl oz) coconut milk for 1 min until glossy and fragrant. 🌶️
• 2 Add aromatics Add garlic and ginger, stir 20 sec until aromatic, not browned. 🧄
• 3 Build the sauce Whisk in peanut butter and remaining coconut milk until smooth and thick. 🥜
• 4 Balance it Add soy sauce, syrup, and lime juice, then whisk until glossy and fully combined. 🍋
• 5 Adjust texture Add warm water a little at a time until the sauce is thick but pourable, perfect for dipping or drizzling. ✨
• 6 Finish Turn off heat, add optional chili flakes and crushed peanuts, then rest 2 min. 🌿
• 7 Serve Serve warm with satay, spring rolls, grilled tofu, or noodles. 🍽️

Timing details

Nutrition

Estimated values per serving.

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