This vibrant Thai-style peanut sauce is a culinary staple that brings bold, home-style flavor to your table. Featuring the rich, nutty depth of roasted peanuts balanced with the pungent aroma of fermented shrimp paste (terasi), this sauce offers a complex interplay of sweet, salty, and spicy notes. The addition of fresh shallots, garlic, and chili powder creates a robust base, while optional creamed coconut adds a luxurious silkiness. Ideal for tossing with rice noodles, drizzling over grilled satay skewers, or serving as a dipping sauce for fresh vegetables, this versatile condiment elevates simple ingredients into a feast. It is straightforward to prepare with pantry staples, making it a reliable favorite for weeknight dinners or entertaining guests who appreciate authentic Southeast Asian flavors.
Peanut Sauce
Description
This vibrant Thai-style peanut sauce is a culinary staple that brings bold, home-style flavor to your table. Featuring the rich, nutty depth of roasted peanuts balanced with the pungent aroma of fermented shrimp paste (terasi), this sauce offers a complex interplay of sweet, salty, and spicy notes. The addition of fresh shallots, garlic, and chili powder creates a robust base, while optional creamed coconut adds a luxurious silkiness. Ideal for tossing with rice noodles, drizzling over grilled satay skewers, or serving as a dipping sauce for fresh vegetables, this versatile condiment elevates simple ingredients into a feast. It is straightforward to prepare with pantry staples, making it a reliable favorite for weeknight dinners or entertaining guests who appreciate authentic Southeast Asian flavors.Ingredients
Directions
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Heat oil in a wok or deep frying pan and fry the peanuts for 5 to 6 minutes until golden and fragrant.
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Drain the peanuts thoroughly on kitchen paper towels and allow them to cool completely.
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Grind the cooled peanuts into a fine powder using an electric grinder or a pestle and mortar.
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Place the terasi, shallots, and garlic in a mortar or cobek and pound until a very smooth paste forms.
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Add a little salt to the paste and mix well.
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Heat 1 tablespoon of vegetable oil in a pan over medium heat.
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Add the shrimp paste mixture to the pan and fry for 1 minute, stirring constantly.
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Stir in the chili powder (or sambal ulek), brown sugar, and water.
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Bring the mixture to a boil, then add the ground peanuts.
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Stir well to combine and reduce heat to a simmer.
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Simmer until the sauce thickens to your desired consistency, stirring occasionally.
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If using, stir in the creamed coconut until fully dissolved and the sauce is creamy.
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Stir in the lemon juice and adjust seasoning with additional salt or sugar if needed.
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Keep hot until ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 643.1kcal
- % Daily Value *
- Total Fat 58.0g90%
- Saturated Fat 11.5g58%
- Cholesterol 23.5mg8%
- Sodium 28.6mg2%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 8.5g34%
- Sugars 6.1g
- Protein 26.6g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Terasi is a fermented shrimp paste common in Southeast Asian cooking. For a vegan version, ensure you use a vegan-friendly terasi or substitute with a small amount of miso paste.
Creamed coconut (santen) adds richness and body to the sauce. If unavailable, you can substitute with coconut milk or coconut cream, though the texture may be slightly thinner.
Sambal ulek is a traditional Indonesian chili paste. You can substitute with chili flakes or fresh chopped chilies depending on your preferred heat level.
Store leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water to loosen the consistency if it thickens upon cooling.
