Рецепт Best Thai Peanut Sauce
This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.
Not long after I discovered my intense love for peanut sauce, and in between my intense love for all things food, and right after I made so many recipes that contained peanut butter, I started eating a store-bought Thai Chicken Salad that had the absolutely best peanut sauce salad dressing ever, I finally created this one.
I can get a bit obsessed about certain ingredients and I hope I don’t wear this one out, seeing as how I adore it so much.
Now I can wean myself off the store-bought peanut sauce and make this one. Work with me on this one peeps, cause we all know that home-made is great and that store-bought sometimes is convenient. Maybe I will settle for both. You see, no one warns you about that thing called time. It just ostensibly shows up and when we are in a pinch convenience wins all of the time.
I also know that my version has less sugar and less carbs as well. I need to drill that into my little head don’t I?
- Best Thai Peanut sauce Author: Marlene Baird Nutrition Information Serving size: 3 g
- Calories: 71
- Fat: 5.6
- Saturated fat: 1.4
- Carbohydrates: 2.7
- Sugar: 0.7
- Sodium: 325 mg
Fiber: 0.7
Cholesterol: 3.1
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
1 (13.5 ounce) can coconut milk (full-fat ) ⅛ cup Thai red curry paste ¾ natural (unsweetened) creamy peanut butter ½ Tablespoon salt 1 teaspoon fish sauce ⅓ cup Swerve Sweetener 2 Tablespoons Apple Cider Vinegar ¼ Teaspoon Sesame chili oil Water if needed
Combine all ingredients except sesame chili oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools. I only recommend adding the water if you want to use as a salad dressing. If you want to use a a satay, don't add water. I added 1 teaspoon of water for every two tablespoons of peanut sauce. Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months. 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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