Thai Peanut Sauce – Satay Sauce
Nam Jim Satay
A red curry peanut dipping sauce for satay, rich with coconut milk and roasted spice
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Heat
- mild
A good peanut sauce owes most of its depth to the red curry paste underneath the peanuts, which is why this version reduces coconut milk until it separates before frying the paste in that concentrated fat, drawing out its full range of lemongrass, galangal, and kaffir lime flavor. Coarsely ground peanuts and sugar go in next, thickening the sauce, with a final splash of vinegar to keep the sweetness from feeling one-note. A long rest at room temperature before serving lets the flavors settle, and while it's the traditional companion to chicken and pork satay, it works just as well as a dip for a plate of raw vegetables.
Ingredients
- 2 cups Coconut milk (divided)
- 2 tablespoons Thai red curry paste
- 1/2 cup Raw peanuts (chopped or ground coarsely)
- 1/2 cup Sugar
- 1/4 cup Distilled white vinegar
Directions
- Divide the coconut milk into two equal portions. Chop or grind the peanuts to a rough, coarse texture, not too fine.
- Heat one portion of coconut milk in a small pan or wok until it boils, then reduce heat and simmer about 5 minutes to reduce, until the oil visibly separates from the solids.
- Stir in the curry paste and fry for about 3 minutes, until smooth and the oil separates from the curry.
- Add the remaining coconut milk, stirring well, then add the chopped peanuts and sugar. Stir until the sugar fully melts and the sauce starts to thicken.
- Add the vinegar, stir in well, and bring back to a boil. Remove from heat.
- Let the sauce cool in the pan, then transfer to a bowl and let sit at room temperature for at least 2 hours before serving.
- Refrigerate leftovers, where the sauce keeps well for up to two weeks, or freeze in a tight container for longer storage.
Notes
Reduce the coconut milk until the oil visibly separates before adding the curry paste — that separation signals the fat is concentrated enough to properly bloom the paste's aromatics.
Substitutions
A good store-bought red curry paste can substitute for homemade if time is short.