Peanut sauce recipe coconut milk - Best Milk Recipes

Peanut sauce recipe coconut milk

authentic thai peanut sauceMy mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes. Replace “books” with “cookbooks” and you’ll get my mother.

Over the years, she had passed on several of her cookbooks to me for fear that years of living in the United States would result in me abandoning the cuisine of my original country or, worse, becoming so culinarily syncretic that I can’t tell how a dish is supposed to taste. Well, Mom is no longer with us, so she and I can’t have our once never-ending discussion on her view on culinary syncretism and how I think it might not be built on terra firma.

How I miss debating with Mom. Heck, I miss hearing her voice, period.

Thai cookbooks, especially old ones, are notorious for errors, typographical or otherwise, and way-off measurements. The sin of omission of key ingredients is also exuberantly committed. You really have to pay attention and exercise not only commonsense but also extreme caution. If a cracker recipe calls for a liter of coconut milk and 1/2 cup of rice flour, a red flag should go up. With that kind of ratio, you know you’re more likely going to get coconut milk goo rather than crunchy crackers. When chicken is mysteriously absent from a Thai chicken salad recipe, you know something’s rotten in Bangkok.

best thai peanut sauceThis is clear evidence that the writer and the proofreader have conspired against you. Please be understanding if you see me walk around looking frustrated and paranoid for chances are I have just finished reading a few Thai cookbooks. They have that effect on otherwise trusting and relaxed human beings.

That’s why Mom’s cookbooks are so precious to me. They’re full of her handwritten corrections, tweaks, comments, suggested variations, reports of people’s responses, etc. When it comes to marginal notation, my mom would have given the Masoretes a run for their shekels.

I think of these notes as Mom’s posthumous road signs which have several times saved me from potholes, deer, and boulders on the road of cooking. Sometimes, some of her “road signs” even lead to cool shortcuts which yield results that are close or identical to those achieved through a more laborious means.

A peanut sauce recipe in an old coconut milk-stained cookbook supplemented with my mom’s handwritten notes is a case in point. If you’ve ever felt overwhelmed by the number of herbs and spices called for by several recipes for authentic Thai peanut sauce, here’s my mom’s recipe to the rescue.

All the herbs and spices are found in commercial Thai red curry paste. No need to hunt down all 20 of them. Interestingly, Mom opted granulated sugar and vinegar as handy replacements for the traditional palm sugar and tamarind pulp respectively — all with no lethal effects. Our family has enjoyed the sauce made this way for years.

easy thai peanut sauce Totally untraditional: Add more vinegar to this peanut sauce to turn it into a dressing.


Recipe type: Condiment

Cuisine: Thai

  • One 13.5-ounce can of full-fat, unsweetened coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water
  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it's hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

Thailand My Choice Peanut&Coconut Dipping Sauce 260ml. (satay sauce) l Free Shipping
Grocery (Thailand)
  • The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute.
  • Several different recipes for making peanut sauces exist.
  • A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, galangal, garlic, and spices (such as coriander...
  • Product of Thailand.
  • Pack of 260 ml.
House Foods Curry Sauce with Vegetables, Mild, 210g.
  • This Mild Microwavable Curry with Vegetables is an easy choice for instant Japanese curry.
  • This milder version includes a hint of spiciness tailored to those who enjoy spice but are sensitive to hot foods.
  • Those with a taste for the scoldingly spicy dish may find this Golden Curry on the light side, so if you re more inclined to the piquant consider the Java Curry...
  • Otherwise, this milder version of microwavable curry makes for a great instant meal on the fly.
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GLOBO FOOD Ltd. Thailand Lobo Masman Curry Paste 50 G (1.76 Oz.) Thai Herbal Food X 4 Bags
Grocery (GLOBO FOOD Ltd. Thailand)
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  • Herbal Thai Curry food.
  • No Colourings and Preservatives added
  • No MSG added
  • Product of Thailand. (Ship from Thailand).
House Foods Curry Sauce Medium Hot Microwavable 210g.
  • This microwavable curry sauce is flavored with honey, apples, and vegetables.
  • It offers up a medium hot taste, and can be made instantly.
  • Prepare the curry with your choice of meat, and serve it over rice for a well balanced and delicious meal that can be made in minutes.
  • For a curry mix with less spice, you may want to check out this Java Curry Hot product for hotter sauce mixes.
  • Otherwise, this milder version of microwavable curry makes for a great instant meal on the fly.
lobo Lobo Satay Sauce MIX 50 G. (Pack of 3)
Grocery (lobo)
  • The spicy and creamy Satay Sauce is a wonderful contrast to the bland, cooling flavour of the fresh cucumber soaked in sweet and sour salad dressing.
  • easy to make
  • Comes with direction on the back
  • Product of Thailand.

Popular Q&A

Good Quality Curry Powder? Spice Seasoning Flavor? | Yahoo Answers has a wide variety of curry powder types, including a very hot curry that is absolutely delicious. I do not recommend McCormick's for anything other than an absolute emergency.

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