Classicthaipeanutsauce Recipes

THAI PEANUT SAUCE

Steps:

• In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste, together until the texture is smooth and loose.

THE BEST THAI PEANUT SAUCE

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

CLASSIC THAI PEANUT SAUCE

Steps:

• Put all in the ingredients into a blender or food processor, and blend until almost smooth.
• Pour into a small saucepan, cook and stir until mixture boils and thickens. (about 10 min) May be served warm or cold.

CLASSIC THAI CHICKEN SATAY

Steps:

• If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). I put mine in the kitchen sink.
• Cut chicken into thin strips and place in a bowl.
• Place marinade ingredients in a food processor and process well.
• Taste the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
• Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
• When ready to cook: Thread meat onto the skewers, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
• Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl (remember there was raw chicken in the marinade so you don't want to baste all the way through the cooking process)
• OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
• Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
• Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE

Steps:

• Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
• Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
• Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
• Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
• From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
• Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

THAI PEANUT SAUCE

Steps:

• Combine 1 cup peanuts with remaining ingredients in a blender and puree until smooth. Transfer to a serving bowl and garnish with remaining peanuts.