Recipes
Peanut satay sauce

Peanut satay sauce

Name: Peanut satay sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 120 g peanut butter; 200 ml coconut milk; 2 tablespoons soy sauce; 1 tablespoon thai red curry paste; 1 tablespoon cane sugar; 10 g ginger; 2 cloves garlic; 1 pc lime

Jakub SýkoraPotThai Cuisine x se líbilo

Satay sauce blends creamy peanut butter with coconut milk into a thick Thai classic. Soy sauce lends it salty depth, lime brings fresh acidity, and red curry paste adds a gentle chili warmth. Ginger and garlic perfume the base, while brown sugar rounds out the whole flavor. Serve it warm alongside grilled satay skewers, over rice noodles, or as a dip for fresh vegetables and spring rolls. You cook it in a few minutes in a single saucepan, and it keeps in the fridge for three to four days.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Step by step process

Aromatic base

1
First prepare the aromatic base. Grate the ginger finely, press the garlic, and squeeze the lime for juice that gives the satay sauce its fresh tang.
2
In a saucepan over low heat warm a spoonful of coconut milk, then gently saute the garlic with the ginger until fragrant. Stir in the red curry paste and let it bloom for about a minute so the spices wake up.

Cooking the sauce

3
Add the peanut butter and stir constantly until it melts and blends with the curry paste into a smooth mass.
4
Pour in the remaining coconut milk and bring to a gentle simmer. Cook over low heat for about 5 minutes, whisking constantly so nothing catches on the bottom, until the sauce thickens and coats the back of a spoon.
5
Season with soy sauce, brown sugar, and lime juice. Taste and balance it until it is at once salty, sweet, and sour.

Serving

6
Serve the finished sauce warm with grilled skewers, over rice noodles, or as a dip for fresh vegetables and spring rolls. If it thickens too much, whisk it back to a smooth consistency with a few drops of warm water.