Best Thai Peanut Sauce
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This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.

This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.

Not long after I discovered my intense love for peanut sauce, and in between my intense love for all things food, and right after I made so many recipes that contained peanut butter, I started eating a store-bought Thai Chicken Salad that had the absolutely best peanut sauce salad dressing ever, I finally created this one.

This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.I can get a bit obsessed about certain ingredients and I hope I don’t wear this one out,  seeing as how I adore it so much.

Now I can wean myself off the store-bought peanut sauce and make this one.  Work with me on this one peeps, cause we all know that home-made is great and that store-bought sometimes is convenient.  Maybe I will settle for both.  You see, no one warns you about that thing called time.  It just ostensibly shows up and when we are in a pinch convenience wins all of the time.

I also know that my version has less sugar and less carbs as well.  I need to drill that into my little head don’t I?

This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.

 

Best Thai Peanut sauce
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 2.5 cups
Ingredients
  • 1 (13.5 ounce) can coconut milk (full-fat )
  • 1/8 cup Thai red curry paste
  • 3/4 cup natural (unsweetened) creamy peanut butter
  • 1/2 Tablespoon salt
  • 1 teaspoon fish sauce
  • 1/3 cup Swerve Sweetener
  • 2 Tablespoons Apple Cider Vinegar
  • 1/4 Teaspoon Sesame chili oil
  • Water if needed
Instructions
  1. Combine all ingredients except sesame chili oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
  4. I only recommend adding the water if you want to use as a salad dressing. If you want to use a a satay, don’t add water.
  5. I added 1 teaspoon of water for every two tablespoons of peanut sauce.
  6. Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.
Serving size: 3 g Calories: 71 Fat: 5.6 Saturated fat: 1.4 Carbohydrates: 2.7 Sugar: 0.7 Sodium: 325 mg Fiber: 0.7 Cholesterol: 3.1
Notes
adapted from[url href=”http://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html”] She Simmers[/url]

Thanks for stopping by and have a great day.

Marlene

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