📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this velvety, aromatic peanut sauce. This recipe balances the five pillars of Thai and Indonesian flavor: salty, sweet, sour, spicy, and creamy, using a rich base of hand-roasted peanuts and coconut milk. It is a versatile masterpiece that transforms simple grilled skewers into a world-class culinary experience.
🥗 Ingredients
The Aromatics
- 2 tablespoons Red Curry Paste (authentic Thai brand preferred)
- 2 pieces Shallots (very finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
The Nutty Base
- 1.5 cups Roasted Peanuts (unsalted, skins removed)
- 2 tablespoons Creamy Peanut Butter (for extra silkiness)
Liquids & Seasoning
- 14 ounces Full-fat Coconut Milk (one full can, do not use light coconut milk)
- 3 tablespoons Palm Sugar (finely shaved; can substitute brown sugar)
- 1 tablespoon Fish Sauce (adjust to taste)
- 1 tablespoon Tamarind Paste (concentrate)
- 1 teaspoon Soy Sauce (for depth of color)
- 1/4 cup Water (to adjust consistency)
Finishing Touches
- 1/2 piece Lime Juice (freshly squeezed)
- 1 teaspoon Chili Oil (optional, for extra heat)
👨🍳 Instructions
-
1
Place the roasted peanuts in a food processor and pulse until they reach a 'coarse sand' consistency. You want some tiny bits for texture, but avoid turning it into a complete paste yet.
-
2
Heat the neutral oil in a medium saucepan over medium-low heat. Add the minced shallots and sauté for 3-4 minutes until translucent and soft.
-
3
Stir in the garlic, grated ginger, and red curry paste. Fry the aromatics for 2 minutes, stirring constantly, until the oil begins to turn red and the mixture smells incredibly fragrant.
-
4
Pour in about 1/4 cup of the thick coconut cream from the top of the can. Stir vigorously into the curry paste until the oil starts to separate from the cream.
-
5
Add the ground peanuts and the creamy peanut butter to the pan. Stir well to coat the nuts in the aromatic oil and paste mixture.
-
6
Slowly pour in the remaining coconut milk while whisking gently to ensure a smooth integration.
-
7
Add the palm sugar, fish sauce, tamarind paste, and soy sauce. Stir until the sugar has completely dissolved.
-
8
Lower the heat to the lowest setting. Let the sauce simmer gently for 10-15 minutes. Stir frequently to prevent the peanuts from scorching on the bottom of the pan.
-
9
Observe the thickness; if the sauce becomes too thick (it should coat the back of a spoon heavily), add the 1/4 cup of water to thin it to your desired consistency.
-
10
Once the sauce has darkened slightly and developed a glossy sheen, remove it from the heat.
-
11
Stir in the fresh lime juice. Taste and adjust: add more fish sauce for salt, sugar for sweetness, or lime for acidity.
-
12
Transfer to a serving bowl and drizzle with chili oil if you prefer a spicier finish. Serve warm or at room temperature.
💡 Chef's Tips
For the most authentic flavor, use palm sugar rather than white sugar; it adds a distinct caramel-like depth. If the sauce separates or looks too oily, simply whisk in a tablespoon of warm water to emulsify it back together. Always use full-fat canned coconut milk; the refrigerated cartons used for drinking lack the fat content needed for the proper velvety texture. Roast your own raw peanuts in a dry pan for 5 minutes before grinding to unlock a much more intense nutty aroma. This sauce thickens significantly as it cools; reheat it gently with a splash of coconut milk or water to restore its flow.
🍽️ Serving Suggestions
Classic Chicken or Pork Satay skewers grilled over charcoal. As a dip for fresh spring rolls filled with shrimp, mint, and vermicelli. Drizzled over a 'Gado-Gado' style salad of blanched vegetables and hard-boiled eggs. Used as a bold dressing for cold peanut noodles topped with crushed cucumber and cilantro. Served alongside jasmine rice and crispy fried tofu for a vegetarian delight.