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Started By
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Peanut sauce recipe?
Posted on 4/16/15 at 6:24 pm
Posted on 4/16/15 at 6:24 pm
Anybody got a good one? Preferably one that has at least some peanuts in it (not just peanut butter). Also would prefer not having to go to the Asian market (maybe the Asian aisle in the local grocery).
6
Posted on 4/16/15 at 7:31 pm to Chipand2Putts
To peanut butter, add a little fish sauce and water to thin it. Whisk in a few drops of Rooster sauce. Add crushed peanuts since you want that texture.
Posted on 4/16/15 at 7:45 pm to Chipand2Putts
Hoison sauce, pineapple juice, Sambal Oelek chili paste, chunky peanut butter, and some water.
Add crushed roasted peanuts if you want more peanuts?
Add crushed roasted peanuts if you want more peanuts?
Posted on 4/16/15 at 7:54 pm to Chipand2Putts
Peanut Sauce
3/4 cup coconut milk
1 Tablespoon roasted chili paste
3 Tablespoons peanut butter
2 Tablespoons sugar
1 teaspoon fish sauce
1 teaspoon white vinegar
Heat the coconut milk over medium heat.
Add the roasted chili paste and simmer until the oil rises to the top.
Then add the rest of the ingredients and adjust to your tastes.
This is simple, easy, and delicious. We use this for everything from a satay sauce, to chicken wings. We love it.
3/4 cup coconut milk
1 Tablespoon roasted chili paste
3 Tablespoons peanut butter
2 Tablespoons sugar
1 teaspoon fish sauce
1 teaspoon white vinegar
Heat the coconut milk over medium heat.
Add the roasted chili paste and simmer until the oil rises to the top.
Then add the rest of the ingredients and adjust to your tastes.
This is simple, easy, and delicious. We use this for everything from a satay sauce, to chicken wings. We love it.
Posted on 4/16/15 at 9:28 pm to Chipand2Putts
Crunchy peanut butter
Soy
Garlic
Sugar
Water to get texture you want
Soy
Garlic
Sugar
Water to get texture you want
Posted on 4/16/15 at 9:52 pm to Chipand2Putts
Posted on 4/17/15 at 12:53 am to Chipand2Putts
The Thai lady at Shesimmers.com has one that kicks arse.
She says it is "a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay."
This stuff is so good you can serve it on a stick, and people will ask for seconds.
Ingredients
One 13.5-ounce can of full-fat, unsweetened coconut milk
2 ounces (approximately ¼ cup) of Thai red or Massaman curry paste
¾ cup unsweetened (natural) creamy peanut butter
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar
½ cup water
Instructions
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
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.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
Will keep in a glass container in the refrigerator for weeks.
Hit the link for more details.
LINK
She says it is "a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay."
This stuff is so good you can serve it on a stick, and people will ask for seconds.
Ingredients
One 13.5-ounce can of full-fat, unsweetened coconut milk
2 ounces (approximately ¼ cup) of Thai red or Massaman curry paste
¾ cup unsweetened (natural) creamy peanut butter
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar
½ cup water
Instructions
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
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.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
Will keep in a glass container in the refrigerator for weeks.
Hit the link for more details.
LINK
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