Peanut Sauce for Chicken Satay
What really makes the difference in my peanut sauce is my secret ingredient: a touch of Thai red curry paste! I highly recommend it. Its spiciness and depth of flavor beautifully mingles with the rather heavy peanut butter. It gives the sauce a fresh touch. I also added blended peanuts because they add a lot of crunch. I like their saltiness in combination with the sweeter peanut butter.
Best way to serve this peanut sauce? As a dipping sauce for chicken skewers! Or add extra coconut milk to it and diced chicken: what a lovely peanut chicken curry!
Love peanut butter dishes? Then also take a look at my Thai stir fried cucumber in creamy peanut satay sauce! Or how about an Indonesian peanut sauce and vegetable salad? You can also find that recipe below!
- 1 cup coconut milk (240 ml)
- 4 tbsp peanut butter
- 1 tsp spicy red curry paste
- a handful salted peanuts
- 1 tsp brown sugar
- 1 tsp chili sauce
Add the salted peanuts to a blender and blend until you end up with a fine crumble. Put it aside until needed later on.
Pour the coconut milk in a saucepan, season with a tiny pinch of salt and then place it over medium heat until it starts to simmer. Add the peanut butter.
- Stir well. Add the red curry paste (if using).
- Stir again. Then add the brown sugar and chili sauce.
Stir the peanut sauce until you get a smooth mixture. Add the peanut crumble.
Stir again. Then check the seasoning and add extra red curry paste, brown sugar, salt or chili sauce to taste if necessary. Add extra coconut milk if you prefer a runnier sauce. Add extra peanut crumble if you want the sauce to be thicker. Then take the saucepan off the heat and pour the peanut sauce in a bowl. Serve hot.
Indonesian Gado Gado Salad
What I love the most about this Indonesian gado gado salad then? Well definitely the delicious homemade peanut sauce on top because that’s for me the star of this dish! Nope, this one here is not anywhere near the classic Thai satay sauce. Apart from some Asian condiment such as chili sauce, palm sugar, tamarind and oyster sauce you only need salted peanuts and hot water. That’s it, that’s all. Nothing else you need to put this tasty peanut dressing together.
So this is what a gado gado salad is: boiled and/or blanched vegetables, boiled eggs and peanut sauce. Other elements that are also added quite often to this salad: tofu and deep-fried krupuk crackers. This is a typical Indonesian dish and a great lunch salad! If you want to make it vegetarian, just leave out the oyster sauce or replace it with vegan soy sauce.
Love Indonesian cuisine? Then also check out my beef rendang recipe!
- 2 oz fresh cucumber 55 g
- 2 oz cooked potatoes 55 g, cold
- 1 small fresh tomato
- 2 oz green beans 55 g, blanched
- 2 oz fresh carrot 55 g, grated
- 1 hard-boiled egg
- a handful bean sprouts
- 4 tbsp homemade peanut sauce
- 1 tbsp salted peanuts crushed
1) Chop the blanched green beans, cucumber, the cooked potatoes and the small tomato up into bite-size pieces. Add all this to a large mixing bowl.
2) Then stir the vegetable well. Chop up the bean sprouts as well and add them to the bowl too.
3) Stir the salad well again. Then divide the vegetable salad over deep plates. Peel the hard-boiled egg, slice it on half and add it to the salad. Top with the homemade peanut sauce. Sprinkle with the crushed peanuts. Serve at room temperature.