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Easy Thai Peanut Sauce

Easy Thai Peanut Sauce recipe by SeasonWithSpice.com

Creamy Peanut Butter, or Chunky Peanut Butter?

It’s what divides our world in two.  If you’re not allergic, you must make a choice; take a side; stock your cupboard with so much creamy peanut butter, or chunky peanut butter, that even if you think of changing your mind, it’s too late.

You’re either chunky or you’re creamy.

I’m proud to be chunky.  My kitchen is never without chunky peanut butter, which is important not only for my morning toast, but also for my occasional cravings for a Southeast Asian style Peanut Sauce.

Thai Peanut Sauce recipe by SeasonWithSpice.com

In a nutshell, a peanut sauce is a concoction of crushed peanuts, soy sauce, sugar, lime juice, and a spice paste.  Traditionally, peanuts will be fried with the skin on, then crushed coarsely, and finally fried again with any combination of spices such as chili peppers, coriander seeds, galangal, ginger, lemongrass, shallots, and so on.

Peanut sauces are common throughout Southeast Asia – served as a dip with satay or prawn crackers, as a dressing for salads, as a sauce for rice noodle dishes, and many more.  The uses varying almost as much as the ingredients.

Thai Peanut Sauce recipe by SeasonWithSpice.com

In my easy, short-cut version of Thai Peanut Sauce – a Thai recipe because of the addition of coconut milk – I skip the cooking entirely by using chunky peanut butter.  Not traditional, but with a quality mix of spices that begins with fresh lemongrass, ginger, and chili peppers, it’s hard to taste the difference.

Fast, easy, yet packed with flavor, this Thai Peanut Sauce will bring a surprising zing – and crunch if you’re proud to be chunky – to your favorite vegetable salad or pasta.

Thai Peanut Sauce recipe by SeasonWithSpice.com

buy lemongrass powder, kaffir lime leaf powder and galangal powder available at season with spice asian spice shop

Easy Thai Peanut Sauce by Season With Spice

1/3 cup peanut butter – chunky or creamy
1 stalk lemongrass – white bulbous part only, finely minced
1 fresh red chili pepper (serrano pepper) – finely minced
1 tbsp Thai chili paste, “nam prik pao” (optional)
1 tbsp soy sauce
1/2 tbsp raw sugar or brown sugar
1 tbsp sesame oil (or vegetable oil)
2 tbsp lime juice
2 tsp grated fresh ginger
3 tbsp coconut milk

1. In a bowl, combine all ingredients and whisk well into a sauce. Taste and make the necessary adjustment to your seasonings.
2. For an Asian style salad, mix the peanut sauce with cucumber, bean sprouts, tofu, long beans, boiled potatoes, white cabbage, and tomatoes. To turn it into a complete meal, add shredded chicken or turkey along with rice vermicelli noodles.  This peanut sauce also makes a delicious pasta sauce or dipping sauce.


BiteMyCake said...

I love your peanut sauce! I'm also a chunky-peanut sauce person :)

Nami | Just One Cookbook said...

CHUNKY!!! I've been enjoying savory peanut sauce for a long time before I even tried peanut butter on sandwich past year. =) I never made my own. Now it seems like I have no reason not to make this!

Kankana said...

Is it weird that I do not like peanut butter! But the Thai version of the sauce is tempting me to give a try:)

Victoria at Flavors of the Sun said...

I wish I had had your recipe when I made peanut sauce this week. Mine was ok (good even), but this looks so much better!

Season with Spice said...

Not at all, Kankana. But do give this a try. With all the spices, you won't even know you are using peanut butter when you eat the sauce.

Season with Spice said...

Bet yours is equally good Victoria. The great thing is we can always keep a couple good ones for variations.

Dory said...

I've made peanut sauce before, but this is definitely one of the best. I served it to two of Mark's uncles, after eating, one of them asked me if that was actually peanut butter he was tasting.

Love, Dory

Season with Spice said...

Wonderful to know that you've enjoyed the peanut sauce! Mark didn't realise it was peanut butter too until I told him so.

SeasonWithSpice said...

When are you going to publish a cookbook? I just got my second order of spices and have used your recipes at least ten times since finding your site. A CD would be fine, if not a book.

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