Not just on Satays I love this thai peanut sauce in many many ways, So much so i even use it with my oriental rice or even a sandwich !! I grilled chicken sandwich and thai peanut sauce is pure bliss !!
I’m reasonably picky about my thai sauce. I generally do not like the bottled sauces readily available in supermarkets. I have my favourite oriental restaurants where, I must confess, I have a chicken satay only for the peanut sauce and always end up greedily asking for more sauce :p !!
I wonder what took me so long to figure out how to make this one at home. This is a quick method a bit of a short cut. I’ll soon be trying my hands on the more elaborate traditional method too. Though this works very well for me. I did make some adjustments according to my own taste and I think i’ve got what I’ve been looking for…..
Here I’ll be sharing the recipe of the chicken satay as well, after the Thai Peanut Sauce Recipe (since my star is the peanut sauce).
Thai Peanut Sauce with Chicken Satay
1 cup Coconut Milk
1/3 cup Peanut Butter
2 tbsps Thai Red Curry Paste
2 tbsp Apple Cider Vinegar
1 tbsp Sugar or to taste
2 tbsp coarsely ground Peanuts
1 4 inches piece of Lemon Grass
Salt to taste
1. Take a pan, pour in coconut milk, add the peanut butter, thai curry paste, sugar, vinegar, and salt. Whisk it well. (Do not put the pan on the flame as yet). Make sure all ingredients are blended.
2. Now put it on the flame and let it cook while stirring it continuously to make sure the sauce doesn’t catch the bottom of the pan. Add the lemon grass. Cook for about 7-8 minutes till the sauce coats the back of a spoon.
3. Turn the flame off let it rest and cool off to room temperature,
4. Once cool, transfer in serving dish or bottle it and refrigerate.
You can adjust the sweetness of the sauce to your taste.
The sauce ill get thicker in the refrigerator, to thin it down, remove from the fridge and let it come to room temperature and add some warm water and mix well (do this only to the quantity you want to serve).
400 g of boneless chicken thigh pieces, cut into small bite size pieces (if you cannot find thigh pieces, you can use boneless chicken breasts)
1/2 cup of Thai Red Curry Paste
3 tbsp Coconut Milk
2 tbsp Fresh Coriander finely chopped
Zest of 1 lemon
2 tbsp Olive Oil or any oil of your choice
6-8 Bamboo Skewers
1. In a medium size bowl, mix the coconut milk and thai curry paste. Add the lemon zest and olive oil and mix well. Add the chicken pieces and let it rest for 15 minutes.
2. Preheat your oven to 200 degree C for 10 minutes
3. Soak the bamboo sticks in water for about 10 minutes (This is important to avoid the bamboo sticks from catching fire)
4. Now thread the chicken pieces onto the bamboo skewers, make sure the chicken pieces remain well coated with the marinade.
5. Line a baking sheet with foil and place it on the lowest shelf of the oven. Place the grill in the middle shelf and place the chicken skewers.
6. Let them grill for about 15 minutes or till well done. You may need to rotate the skewers once in between for even cooking.
7. Once done, remove from the grill and serve with the Thai Peanut Sauce !!
Happy Dipping !!