Thai Peanut Sauce
Peanut sauce has many alternative names like satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European (particularly Dutch) and Middle Eastern cuisine. It is also used in Filipino cuisine but rarely.
Peanut sauce goes well with chicken, meat and vegetables. It is often used to add flavour to grilled skewered meat such as satays, poured over vegetables as salad dressing such as in gado-gado, or as dipping sauces for spring rolls.
Thai Peanut Sauce
Ingredients
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tbsp Thai red curry paste
2 tbsp Apple cider vinegar
2 tbsp roasted ground peanuts
2 tbsp sugar or as per the taste
Salt as per the taste
Method
Add all the ingredients to the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to the stove to heat up on a low sim. Continue to whisk the peanut sauce till all the ingredients are well combined.
As soon as the peanut sauce starts to bubble up, turn off the heat. If you want the sauce to be more watery add you may add a little water while cooking. Sauce is ready.
Serve it with beetroot patties, chicken satay, grilled meat just with the crackers.
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