Peanutsataysauce Recipes

BEST EVER THAI PEANUT SAUCE RECIPE

Steps:

• Combine all ingredients except water. Whisk to fully combine.
• Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

5-INGREDIENT PEANUT SAUCE

Steps:

• To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
• Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
• Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

SATAY SAUCE

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

EASY SATAY SAUCE RECIPE

Steps:

• Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
• Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
• Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.

VEGAN PEANUT SAUCE

Steps:

• Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug.
• Whisk until smooth.
• Garnish with some crushed peanuts (optional) and serve.

CHICKEN SATAY

Steps:

• In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
• Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
• When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
• Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

PEANUT DIPPING SAUCE

Steps:

• In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
• Feel free to adjust to taste here-for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
• If you're serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

PEANUT SATAY SAUCE

Steps:

• Heat the oil and carefully fry the dried chilli flakes on low heat.
• Add the spring onion, red curry paste and lime leaves and cook until fragrant.
• Stir in 1 cup of coconut milk, the peanut butter and sugar.
• Bring to the boil, stirring, and add the lime juice.
• Thin to desired consistency with remaining coconut milk.

SATAY PEANUT SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients in a blender or food processor.
• Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.
• Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.