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My review
Thai-Style Peanut Sauce
GRANTALDRICH
"This robust and flavorful peanut-based Thai sauce may be prepared as spicy as you prefer. When used for noodles or chicken, it's simply delicious."
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Ingredients
15 m servings 123 calsOriginal recipe yields 12 servings (1 1/2 cups)
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Directions
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Prep
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Ready In
- Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
- Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 123 calories; 9.2 g fat; 7.1 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 146 mg sodium. Full nutrition
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
3/6/2008
This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't h...
Most helpful critical review
5/6/2012
Followed the recipe except for omitting the fish sauce and using dried ginger instead of pickled, but something about the amounts seems off. The peanut butter/coconut milk was way too thick. It...
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3/6/2008
This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't h...
9/6/2008
This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!
3/10/2010
The natural style peanut butter works well in this sauce, and like other reviewers, I added more coconut milk because the can is barely used when prepared as directed, it doesn't hurt it and it ...
1/30/2011
Made exactly according to the recipe except I didn't have any rice wine so I doubled the rice wine vinegar. Served with spaghetti noodles and chicken. It tasted great, but the leftover sauce ...
5/6/2012
Followed the recipe except for omitting the fish sauce and using dried ginger instead of pickled, but something about the amounts seems off. The peanut butter/coconut milk was way too thick. It...
1/1/2010
Great recipe. Better if made ahead to allow flavors to meld. Added some red pepper flakes for a little kick. Served with satay chicken skewers from Costco that are ready in 20 minutes. Great...
2/16/2009
Believe it or not, I had all the ingredients for this sauce in my house. But my peanut butter never melted, after I stirred in the coconut milk, it turned a dark caramel color and sat there loo...
5/24/2008
I didn't follow directions, my bad. I put everything in the sauce pan and looked back and it was thick, like sour cream. SO...I added the whole can of cocount milk and added another t. of curr...
8/9/2011
Thickened this up after using it to marinate chicken and served it as a sauce with sprinkled chopped peanuts as a garnish, very nice indeed