Thai Peanut Sauce Recipe Authentic

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HOMEMADE VIETNAMESE PEANUT SAUCE FOR DIPPING SPRING ROLLS



Homemade Vietnamese Peanut Sauce for Dipping Spring Rolls image

Delicously authentic homemade peanut sauce for spring rolls

Provided by Lane

Categories     Side Dishes

Time 15m

Number Of Ingredients 6

1 cup of water
2 tablespoons of granulated sugar
2 tablespoons of Sriracha sauce
1/2 teaspoon of salt
2 tablespoons of fried garlic
6 tablespoons of peanut butter

Steps:

  • Mix water, sugar and salt together in a soup pot. Mix until dissolved.
  • Add in the Sriracha sauce.
  • Put the pot on the stove on low heat. Mix the peanut butter in. Add in the fried garlic. Blend until smooth.
  • Warm until the sauce is the consistency you like it.

Nutrition Facts : Calories 70 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 tablespoons, Sodium 235 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FLAVOR BOMB AUTHENTIC THAI PEANUT SAUCE



Flavor Bomb Authentic Thai Peanut Sauce image

Authentic Thai peanut sauce: a dangerously addictive flavor BOMB yet quick, easy, and vegan! Great on spring rolls, noodles, salad, satay, stir fry & more!

Provided by A Piece of Rainbow

Categories     Salad Dressing     sauce

Time 15m

Number Of Ingredients 12

½ cup creamy peanut butter, unsalted
1 ½ cups coconut milk (shake well before measuring to distribute the fat)
2 ½ tbsp granulated sugar
3 each garlic cloves (about 1 tbsp chopped)
1 tbsp chopped ginger root
½ each small shallot or onion (about 1 tbsp chopped)
1 tsp coriander seed
½ tbsp turmeric powder
1- inch section of lemongrass from root end chopped (about 2 tsp chopped) OR substitute with zest from 1 lime
1 each small chili of your choice or to taste (habanero, red thai chili, serrano etc.)
2 each limes, juice only (about 4 tbsp juice)
1 tsp kosher salt

Steps:

  • Place all ingredients in blender.
  • Blend on high for 30-60 seconds until smooth.
  • Serve our Flavor Bomb Thai Peanut Sauce with delicious Vegetarian Fresh Spring Rolls or use it in our Gluten Free Rainbow Chicken Pasta Salad!

Nutrition Facts : ServingSize 1 tablespoon, Calories 109 kcal, Carbohydrate 5.9 g, Protein 3.1 g, Fat 8.6 g, SaturatedFat 4.2 g, Sodium 103 mg, Fiber 1.1 g, Sugar 2.9 g

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)



Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style) image

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 35m

Number Of Ingredients 18

1 lb / 500g chicken thigh fillets ((skinless and boneless))
2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1))
1 tbsp unsalted butter (, melted)
12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)
1 tbsp cooking oil ((peanut, canola, vegetable))
2 garlic cloves (, minced)
1 small or 1/2 large onion (, diced (red, brown, yellow or white))
3 birds eye chillis (, sliced (or sub with hot sauce))
1/2 cup peanut butter ((smooth or crunchy))
1 cup coconut milk ((full fat is better, but light is ok))
2 1/2 tbsp kecap manis ((Note 1))
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own))
1 - 2 tbsp fresh lime juice
Crushed peanuts
Lime wedges
Sliced shallots/scallions

Steps:

  • Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
  • Combine kecap manis and butter, then brush onto chicken.
  • Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
  • Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
  • Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
  • Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
  • Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg

BEST EVER THAI PEANUT SAUCE RECIPE



Best Ever Thai Peanut Sauce Recipe image

How to make the best Thai Peanut Sauce ever! This Peanut Sauce Recipe can be used as a dipping sauce, salad dressing, for peanut noodles or with chicken satay.

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner     sauce

Time 5m

Number Of Ingredients 9

1/2 cup peanut butter (natural, unsweetened)
2 tablespoons low sodium soy sauce (use tamari or coconut aminos for gluten free)
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons chili garlic sauce (more or less to taste)
1 tablespoon fresh lime juice
3 garlic cloves (pressed or grated)
1 tablespoon ginger root (grated)
2-4 tablespoons warm water

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.

Nutrition Facts : ServingSize 0.25 cups, Calories 226 kcal, Carbohydrate 15 g, Protein 9 g, Fat 16 g, SaturatedFat 3 g, Sodium 540 mg, Fiber 2 g, Sugar 9 g

THE BEST THAI PEANUT SAUCE



The Best Thai Peanut Sauce image

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g

SATAY PEANUT SAUCE



Satay Peanut Sauce image

While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts-and you'll taste the difference.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Snack     Entree     Side Dish     Condiment     Sauce     Ingredient

Time 10m

Number Of Ingredients 10

1 cup fresh dry roasted peanuts (unsalted)
1/3 cup water
1 to 2 cloves garlic (minced)
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1 to 2 tablespoons fish sauce (or 1 1/2 to 2 1/2 tablespoons soy sauce)
1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice)
1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chili sauce; more or less, to taste)
1/3 cup coconut milk

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.

Nutrition Facts : Calories 201 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, Sodium 502 mg, Sugar 5 g, Fat 16 g, ServingSize 1 bowl (4 to 6 servings), UnsaturatedFat 0 g

THAI-STYLE PEANUT SAUCE



Thai-Style Peanut Sauce image

This robust and flavorful peanut-based Thai sauce may be prepared as spicy as you prefer. When used for noodles or chicken, it's simply delicious.

Provided by GRANTALDRICH

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 12

3 tablespoons brown sugar
2 tablespoons rice wine
2 teaspoons rice wine vinegar
¼ cup coconut milk
¾ cup peanut butter
¼ teaspoon curry powder
2 teaspoons dark soy sauce
¼ teaspoon toasted sesame oil
½ teaspoon minced garlic
½ teaspoon sweet chili sauce
1 teaspoon minced pickled ginger
½ teaspoon fish sauce

Steps:

  • Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
  • Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 7.1 g, Fat 9.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 145.8 mg, Sugar 4.9 g

AUTHENTIC THAI PEANUT SAUCE



Authentic Thai Peanut Sauce image

This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!

Provided by BusyBeeHoneyBee

Categories     Sauces

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 8

1 (14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
1/4 cup Thai red curry paste
3/4 cup peanut butter (creamy or chunky, your preference)
1/2 teaspoon salt (or more to taste)
1/4 cup sugar (or more to taste)
2 tablespoons white vinegar (cider or rice vinegar work well)
1/2 cup water
chopped peanuts (optional)

Steps:

  • Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  • Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
  • The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9

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