Recipe: Tasty Thai Peanut Satay Sauce

Thai Peanut Satay Sauce. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite! At the risk of sounding totally obnoxious - this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai. You may know satay as a tasty appetizer served in Thai cuisine that consists of small pieces of meat (often chicken, pork, or beef) marinated and grilled on a skewer.

This recipe is the quintessential Thai street food. These satay skewers are made with pork but can also be done with chicken or beef. Satay and Peanut Sauce Recipe from Hot Thai Kitchen. You can have Thai Peanut Satay Sauce using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Thai Peanut Satay Sauce

1. You need 1 can of 13.5 ounce full-fat unsweetened coconut milk.
2. Prepare 2 oz of Thai red curry paste.
3. You need 3/4 cup of all-natural unsweetened crunchy peanut butter.
4. It's 1/2 tbsp of fine sea salt.
5. It's 3/4 cup of cane sugar.
6. You need 2 tbsp of apple cider vinegar.
7. You need 1/2 cup of water.

For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter. So what does the Peanut Satay Sauce taste like? Do not assume it tastes like your PB and J from grade school.

Thai Peanut Satay Sauce instructions

1. Combine all ingredients in a medium saucepan and heat to a boil. Whisk constantly to prevent burning. Simmer for 3-5 minutes and remove from heat. Refrigerate-safe for several weeks..

Instead, this Peanut Sauce is everything Can I Make Satay on the Stove Top? This Thai Chicken Satay with Peanut Sauce is so good that I wanted it to be accessible year round. For the satay Thai peanut sauce recipe, you can find most of these ingredients at an Asian grocery store. Most tamarind paste I find around here is actually tamarind pulp. You will need to add some water to reconstitute it and strain out the seeds, skins and pulp if you buy the pulpy kind.

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