Thai Peanut Sauce (Satay Sauce), Great for Dipping or Marinating!

While most Western versions of peanut sauce are made with peanut butter, this authentic Thai peanut sauce recipe starts with real peanuts - and you'll taste the difference! At the same time, it's super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken or tofu. A very easy and versatile peanut sauce recipe.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: SERVES 4-6 as a Dip

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 1 to 2 Tbsp. brown sugar, to taste
• 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

• Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
• Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
• Serve warm or at room temperature with my Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Thank you articles from : http://thaifood.about.com/od/thaisnacks/r/thaipeanutsauce.htm

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