Thai Peanut Sauce
Serve this creamy and nutty dipping sauce at your next satay dinner
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Cuisine: Thai
For the paste:
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander seeds
- 1 clove garlic (chopped)
- 1 teaspoon ginger (peeled and grated)
- 1 Thai chili (chopped)
- 2 teaspoon tamarind paste
- 2 tablespoons smooth peanut butter
- In a small pan over medium heat, add turmeric powder, chili powder, ground cumin and coriander seeds. Cook until fragrant, about 1 minute.
- Turn the heat off and transfer the spices to a spice grinder, small blender or pestle and mortar. Add the remaining ingredients for the paste and blend.
- In a small pot over medium heat, add coconut milk and paste and whisk until the past has dissolved. Heat the coconut milk until hot (but not bubbling) and transfer to a bowl.
- Serve the Thai peanut sauce with vegetables and skewers or use it as a sauce for a stir fry. It’s delicious over rice!
This Thai peanut sauce will keep refrigerated for up to 3 days.
Keywords: recipe, dipping sauce, condiment, vegan, vegetarian