Sauces
Thai
ThaiSatay Peanut Sauce
A creamy, savoury-sweet Thai peanut sauce for skewers, noodles and dipping. Basic stirs peanut butter into shop-bought curry paste, Better builds flavour from scratch, and Ultimate grinds toasted peanuts and uses fresh aromatics and tamarind.
Vegetarian
Vegan
Dairy-free
Gluten-free
Better version
Built from scratch with sauteed garlic, ginger and chilli, fish-sauce-free for a clean veggie base.
Per serving£0.90
Total cost£3.60
Time20 min
Ingredients for 4
- 1 tbsp vegetable oil
- 3 cloves garlic , finely grated
- 20 g fresh ginger , grated
- 1 red chilli , finely chopped
- 180 g smooth peanut butter , no added sugar
- 250 ml coconut milk , tinned, full fat
- 2 tbsp soy sauce , use tamari for gluten-free
- 1 tbsp soft brown sugar
- 2 tbsp lime juice
Method
- Heat the oil in a saucepan and gently fry the garlic, ginger and chilli for 2 minutes until soft and fragrant, not browned.
- Add the peanut butter and stir for 1 minute to toast it lightly.
- Pour in the coconut milk, soy sauce and sugar, then bring to a gentle simmer.
- Cook for 8 minutes, stirring often, until thickened and the oil starts to separate slightly.
- Off the heat, stir in the lime juice and season to taste, loosening with water for a dipping consistency.
Equipment
The three ways, side by side
Budget
Peanut butter loosened with coconut milk and a spoon of jarred red curry paste.
Better
Built from scratch with sauteed garlic, ginger and chilli, fish-sauce-free for a clean veggie base.
Ultimate
Freshly toasted and ground peanuts, homemade red curry paste, palm sugar and tamarind for depth.