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
Ultimate version
Freshly toasted and ground peanuts, homemade red curry paste, palm sugar and tamarind for depth.
Per serving£1.45
Total cost£5.80
Time38 min
Ingredients for 4
- sauce
- 180 g raw skinned peanuts
- 2 tbsp coconut oil
- 3 tbsp red curry paste , homemade or premium
- 400 ml coconut milk , tinned, full fat
- 25 g palm sugar , grated
- 2 tbsp tamarind paste
- 1 tbsp soy sauce , use tamari for gluten-free
- 2 kaffir lime leaves , finely shredded
- finish
- lime juice , to taste
Method
- Toast the peanuts in a dry pan over a medium heat for 6-8 minutes until golden and fragrant, shaking often. Cool slightly.
- Reserve a handful of peanuts for garnish and grind the rest to a coarse-to-smooth paste in a food processor.
- Heat the coconut oil in a saucepan and fry the curry paste for 2-3 minutes until it darkens and smells aromatic.
- Pour in the thick top layer of the coconut milk first and let it bubble and split, then add the rest with the ground peanuts.
- Stir in the palm sugar, tamarind, soy sauce and shredded lime leaves, and simmer gently for 8 minutes until rich and thick.
- Balance with lime juice to taste, then scatter with the reserved chopped peanuts to serve.
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.