I have been doing Thai food cooking for a few months and decided I would put some of my creations on my blog. This entry is a versatile dish, Thai Peanut Sauce.
This dish usually accompanies satay of chicken, pork or Tofu. But it has many more possible ways to be used in cooking. It is a good veggie dip and you can add it to hot or cool noodles for a salad or a meal. I spread some on BBQ hamburgers and think it is fab! I can usually get three different dinners per batch.
1 cup dry roasted peanuts, unsalted. (In Thailand you would buy raw peanuts and then roast them on a low heat until dried out and skins removed. Elsewhere, regular bulk unsalted peanuts are fine).
1/3 Cup Water
3 Cloves of minced Garlic
1/2 Tablespoon Dark Soya Sauce
2 Teaspoons Sesame Oil or light vegetable oil
2 Tablespoons Raw Brown Sugar or Demerara sugar
3 Tablespoons Fish Sauce OR Regular Soya Sauce
1 Tablespoon Lime Juice OR Tamerind Sauce
1/2 Tablespoon Cayenne Pepper OR 1 Tablespoon Thai Chili Sauce
3 or more Chili Peppers according to you taste. I use 4.
1/3-1/2 Cup Coconut Milk
Put all of the ingredients into a food processor or blender and purée until it is somewhat smooth but still has some peanut chunks and identifiable pieces of chili peppers. Sort of between smooth and crunchy peanut butter.
Do a taste test. If it is;
Too salty - add more lime juice
Not salty enough - add more fish or soya sauce
Not sweet enough - Add more sugar
Not Spicy Enough - Add more chillies
Too Spicy - Eat rice or cucumber. It cools the tongue,
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