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Peanut Sauce for Chicken Satay

The best peanut sauce recipe ever... you will love the red curry paste in it, gives this creamy sauce so much more flavor and depth!

Course Sauce, Side Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories per serving 344 kcal

Ingredients

  • 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
  • salt

Instructions

  1. Add the salted peanuts to a blender and blend until you end up with a fine crumble. Put it aside until needed later on.

  2. 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.

  3. Stir well. Add the red curry paste (if using).
  4. Stir again. Then add the brown sugar and chili sauce.

  5. Stir the peanut sauce until you get a smooth mixture. Add the peanut crumble.

  6. 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.