Homemade peanut sauce
“Tender Thai chicken satay skewers served with a rich homemade peanut sauce made from coconut cream, red curry paste, tamarind, and roasted peanuts.”
Servings: 4
Calories: 382kcal
Equipment
- 1 Mixing bowl for Marinating Chicken
- Bamboo Skewers Traditional bamboo skewers for threading marinated chicken. Soak in water before grilling to prevent burning and splintering.
- 1 granite mortar and pestle
- 1 Saucepan or Small Pot Used to simmer coconut cream, curry paste, and other ingredients for the peanut sauce. A heavy-bottomed pot helps prevent scorching.
- 1 wooden spoon
Ingredients
- 1 tin 660ml coconut cream My favourite is Mae Ploy
- 3 tbsp vegetable oil
- 35 g red curry paste
- 50 g palm sugar
- 55 g fish sauce
- 100 ml Tamarind water
- 150 g crushed peanuts roasted, unsalted
Instructions
- Heat the Oil and Coconut Cream Add a little oil to a saucepan over low–medium heat. Pour in the coconut cream, bring to a gentle boil, then reduce the heat to a simmer. Cook until the coconut cream separates and thickens slightly. Stir frequently to prevent burning.
- Fry the Red Curry Paste. Once the coconut cream has split, add the red curry paste. Cook for 2–3 minutes, stirring constantly, until fragrant and slightly darkened. You’ll know it’s ready when the raw aroma is gone and the paste smells rich and complex.
- Add the Seasonings. Stir in the palm sugar and fish sauce, followed by the tamarind water. Bring the mixture back to a gentle boil and simmer until the palm sugar has completely dissolved.
- Incorporate the Peanuts. Add the crushed peanuts to the sauce. Return to the boil briefly, then reduce the heat to low. Simmer for a few minutes until the sauce thickens to your desired consistency. Stir often to avoid sticking or burning.
- Finish and Store. Taste and adjust seasoning if needed — more fish sauce for saltiness, more tamarind for tang, or more palm sugar for sweetness. Serve warm with satay skewers. The sauce can be made ahead and stored in the refrigerator for up to one week. Reheat gently over very low heat, adding a splash of water if it becomes too thick.
Notes
Consistency Adjustment: The sauce thickens as it cools. Add a splash of warm water or coconut milk to loosen it when reheating.
Sweetness & Tang Balance: Adjust palm sugar and tamarind water to your taste. More palm sugar makes it sweeter; more tamarind makes it tangier.
Peanut Texture: Use finely crushed peanuts for a smoother sauce or coarsely crushed peanuts for added crunch.
Make Ahead: This peanut sauce can be made up to 1 week ahead and stored in the refrigerator. Reheat gently on low heat to prevent splitting.
Heat Level:You can add more chilli to adjust spiciness if you want.
Storage Tip: Store in an airtight jar or container with a thin layer of coconut oil on top to help keep it fresh.