Thai Peanut Satay Sauce. Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite! At the risk of sounding totally obnoxious - this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai. While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts - and you'll taste the difference!

Do not assume it tastes like your PB and J from grade school. Instead, this Peanut Sauce is everything Can I Make Satay on the Stove Top? This Thai Chicken Satay with Peanut Sauce is so good that I wanted it to be accessible year round. You can cook Thai Peanut Satay Sauce using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Thai Peanut Satay Sauce

Prepare 1 can of 13.5 ounce full-fat unsweetened coconut milk.
It's 2 oz of Thai red curry paste.
You need 3/4 cup of all-natural unsweetened crunchy peanut butter.
It's 1/2 tbsp of fine sea salt.
You need 3/4 cup of cane sugar.
You need 2 tbsp of apple cider vinegar.
It's 1/2 cup of water.

Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way. Also, this recipe makes a huge amount. This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably.

Thai Peanut Satay Sauce step by step

Combine all ingredients in a medium saucepan and heat to a boil. Whisk constantly to prevent burning. Simmer for 3-5 minutes and remove from heat. Refrigerate-safe for several weeks..

All you have to do is thin it out. Thai satays can be found all over the streets of Thailand, and they're usually made from pork, but you can also use chicken or beef. The peanut sauce in this recipe is so good you can put it on anything you like, however, few people know that in Thailand, peanut sauce is only used on satays and a. This easy vegan peanut butter satay sauce is great served with noodles or rice, or as a dipping sauce for rice paper rolls and dressing for satay skewers. So quick and simple, yet packs the most amazing flavor punch to any dish you serve it with.