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Satay Sauce(Thai Peanut Sauce)

January 6, 2010

Thai Peanut Sauce(Satay)


1-2 cloves garlic

1 small tub natural peanut butter

1/2 cup unsalted deshelled peanuts pulsed in a food processor till chunks

1 tbsp fish sauce

1-2 tbsp Sriracha (Thai Chili Sauce) depending on spice level you prefer.

3 tbsp honey or agave liquid sweetener

2 tbsp Thai Soy Sauce(so much better than Kikoman, although you can use that instead)

2 tbsp lime juice fresh squeezed


Add garlic and peanut butter to blender or food processor along with fish sauce and sriracha.  begin to pulse  the mixture till it blends and smooths out.  Add the honey or agave to taste along with lime juice to aid in blending.

Taste and add salt to desired level blending to incorporate the ingredients. You can add a teaspoon of apple cider vinegar or rice wine vinegar or even more lime juice to increase acidity if you desire.

Using a spatula, place mixture in a glass mixing bowl.

Using a fork, whip the ground peanuts into the sauce.

Makes quite abit.  If you dont use it all, you can store it in glass in the fridge for the next time you want it.  Makes a great chicken and pork marinade as well as the traditional sauce for the appetizer Thai Fresh Rolls (

To modify for Vegan/Vegetarian, remove the fish sauce and replace with same amount of soy sauce.


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