I went looking for an easy Thai Peanut Sauce recipe last night because I’m enthralled with Thai food and I wanted to make Thai Chicken Pizza, but I can never find all the ingredients that authentic Thai recipes seem to require. I couldn’t believe my luck! If you can find fish sauce and Thai-style curry paste, you can make this.
I didn’t follow her recipe very well though, I’m afraid. I just read her recipe, then made it up as I went. The sauce turned out so good, I was using my finger to wipe up every last drop from the bowl. And then I was dreaming of other things I could make with it last night. You do that too, right? Dream about food? Please tell me I’m not completely insane …
Super Simple Spicy Thai Peanut Sauce
Adapted from She Simmers
- 1/2 of a 15-oz. can of light coconut milk
- 1/4 cup natural peanut butter
- 1 Tablespoon fish sauce
- 2 Tablespoons red or green Thai-style curry paste (I had some green open, so I used green, but red would probably be better …)
- 2 Tablespoons brown sugar
- 1/2 teaspoon white vinegar
- 1/4 – 1/2 teaspoon cayenne or Sriracha (optional … I just wanted my sauce to have a little extra zing)
In a small saucepan, over medium-low heat, whisk all the ingredients together. Simmer for 3 – 5 minutes, stirring frequently to keep it from sticking on the bottom of the pan.
Use it as a dipping sauce for shrimp or other little bites, or as a funky pizza sauce for a thai-style pizza … or drizzle it over a sandwich or salad. I’m planning to do all of those things … I probably should have made a bigger batch.
Ann at The Fountain Avenue Kitchen tried this recipe … go see her version too.
I don’t know if you noticed but I was away from my kitchen last week, travelling in California. The company I work for lives out in California … everyone else who works for this company lives in California. Most of them come into the office every day. I am the lone midwestern employee, working remotely. They give me a lot of crap about the weather. My boss loves to call and tell me when he’s wearing shorts in sunny 70 degree weather and we are up to our armpits in snow. It’s all in good fun. My son and I called them all wimps when we were visiting last week and they were shivering in their jackets while we were reveling in what (to us) was lovely weather.
We got home late Sunday night, so there was no time for grocery shopping, and work began early Monday morning, so I wondered what on earth I was going to eat. But I was in luck. My parents were here to stay with my daughter for the weekend and they left me a big, beautiful tub of organic herb salad mix.
So all I needed to do was find something to go with it. I scrounged up some frozen (natural) chicken nuggets, feta, pinons, tomatoes, onion and pulled out one of my homemade dressings and haha! I had a lovely lunch.
Herb Salad with Chicken, Feta, Pinons and Oriental Vinaigrette
- Organic herb salad mix
- Chicken nuggets, cooked and cut into small pieces (I used 4 for my salad)
- Pinon nuts, toasted
- Feta cheese crumbles
- Chopped tomato
- Sliced onion
- Fill the salad bowl most of the way with herb salad mix.
- Top with remaining ingredients.
- Drizzle with dressing.
Oriental vinaigrette salad dressing
- 2 T. soy sauce
- 1/2 c. rice vinegar (or white vinegar)
- 2 T. honey
- 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
- 1/2 t. ground ginger
- About 10 drops of sesame oil
- 1 T. canola oil
- 1 T. fish sauce
- 1 T. chinese mustard
Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.