Peanut Sauce

This authentic Thai-style peanut sauce delivers a complex harmony of savory, sweet, and spicy flavors. Made with roasted peanuts, aromatic shallots, garlic, and pungent shrimp paste (terasi), it creates a thick, luxurious coating that clings beautifully to noodles or stir-fried vegetables. The optional creamed coconut adds a velvety smoothness and subtle sweetness that balances the heat from the chili. It&# 226;ÂÂs an essential condiment for Southeast Asian cuisine, offering a depth of flavor that jarred sauces simply cannot match. Perfect for drizzling over satay, tossing with cold noodles, or serving as a dipping sauce for fresh vegetables. This versatile sauce comes together quickly with pantry staples and frozen ingredients, making it a reliable favorite for weeknight dinners.

Cooking Method: Boiling, Frying, Grilling, Roasting, Sautéing, Stewing, Stir Frying

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 644.7

Dietary: Gluten-free

Description

This authentic Thai-style peanut sauce delivers a complex harmony of savory, sweet, and spicy flavors. Made with roasted peanuts, aromatic shallots, garlic, and pungent shrimp paste (terasi), it creates a thick, luxurious coating that clings beautifully to noodles or stir-fried vegetables. The optional creamed coconut adds a velvety smoothness and subtle sweetness that balances the heat from the chili. It&# 226;ÂÂs an essential condiment for Southeast Asian cuisine, offering a depth of flavor that jarred sauces simply cannot match. Perfect for drizzling over satay, tossing with cold noodles, or serving as a dipping sauce for fresh vegetables. This versatile sauce comes together quickly with pantry staples and frozen ingredients, making it a reliable favorite for weeknight dinners.

Ingredients

4 oz Whole shelled peanuts -OR- sambal ulek*
1 sl Terasi*
1/2 teaspoons Brown sugar
2 Shallots; peeled and chopped 14 fl Water
1 Garlic Clove
1 oz Creamed coconut* (optional)

Directions

1
If using raw peanuts, heat oil in a wok or deep frying pan and fry peanuts for 5 to 6 minutes until golden and fragrant.
2
Drain peanuts thoroughly on kitchen paper towels and allow to cool completely.
3
Grind the cooled peanuts into a fine powder using an electric grinder, food processor, or mortar and pestle.
4
In a mortar, pound the terasi (shrimp paste), peeled and chopped shallots, and garlic clove into a very smooth paste.
5
Add a pinch of salt to the paste and mix well.
6
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
7
Add the spice paste and fry for 1 minute, stirring constantly to release aromatics.
8
Stir in the chili powder or sambal ulek, brown sugar, and water.
9
Bring the mixture to a boil, then reduce heat to a simmer.
10
Add the ground peanuts to the saucepan and stir well to combine.
11
Simmer the sauce for several minutes, stirring occasionally, until it thickens to your desired consistency.
12
If using creamed coconut, stir it into the hot sauce until fully dissolved and smooth.
13
Keep the sauce hot until ready to serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 644.7kcal

% Daily Value *
Total Fat 58.3g90%
Saturated Fat 11.7g59%
Cholesterol 23.5mg8%
Sodium 28.8mg2%
Total Carbohydrate 17.5g6%
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

Using pre-roasted peanuts saves significant time and effort, skipping the frying and cooling steps entirely.

Terasi is a pungent shrimp paste known as balachan in Malaysia, kapi in Thailand, and ngapi in Burma. Use sparingly as it is very strong.

Sambal ulek is a fresh chili paste made by crushing red chilies with salt. It can be made fresh or purchased pre-made in jars from Asian markets.

Creamed coconut (santen) adds richness and smoothness. If unavailable, canned coconut milk can be used, though it may result in a thinner sauce.

For fresh coconut milk: Grate fresh coconut flesh, pour boiling water over it, let stand for 30 minutes, then squeeze and strain.

Desiccated coconut can substitute fresh coconut: use 12 oz desiccated coconut to 2.5 cups boiling water.

Freshly made coconut milk should be used within 24 hours for best quality.

This sauce keeps well in the refrigerator for up to a week. Reheat gently, adding a splash of water if it thickens too much.

Keywords: peanut sauce, thai sauce, sambal, terasi, shrimp paste, creamed coconut, satay sauce, noodle sauce, dipping sauce, asian cooking, spicy, nutty, umami, homemade, vegetarian option, quick recipe, pantry staples, flavorful, rich, aromatic

Read it online: https://www.chefs-mate.com/recipe/peanut-sauce-2/