The original Thai Peanut dipping sauce recipe
Thailand's culinary heritage has been shaped by various cultures which is why it offers diverse delicious flavors and textures. One of the most popular Thai dishes is “Moo-Satay” which has an Indonesian influence. It consists of marinated grilled pork on a bamboo skewer paired with a peanut dipping sauce.
Since this peanut dipping is one of my favorite Thai sauces, I wanted to try it with different types of meat skewers. I realized that you can pair the peanut dipping with almost any style of grilled meat. The secret to this recipe is to use your KROK mortar and pestle to gently grind the peanuts to get that chunky texture and extract all the aroma and taste from the natural oils of the peanuts.
Let’s explore this easy-to-make recipe that you can cook at home under 10 minutes.
Thai-Style Peanut Dipping Sauce
This Thai Peanut Sauce is mostly served with Grilled Pork Skewers or Moo Satay in Thai. But, you can definitely try this with toasted bread or even salad! (I've tried and it's delicious!)
1 cup (8oz) roasted peanuts
¼ cup + 1 cup coconut milk
2 tbsp Thai red curry paste
2 tbsp fish sauce
2 tbsp palm sugar
3-4 tbsp tamarind juice
KROK Mortar and Pestle
1. Use KROK to grind the roasted peanuts to a fine consistency. Set aside.
2. In a wok or a saucepan over medium heat, reduce 1/4 of the coconut milk by about half. Add the red curry paste and cook over medium-low heat, cook for a minute until it is very thick and fragrant.
3. Add the rest of the coconut milk, fish sauce, tamarind juice, palm sugar, and roasted peanuts. Stir to mix and simmer for a few more minutes until it has thickened into a dip consistency.
4. Taste and adjust the seasoning with more fish sauce, sugar, and/or tamarind juice as needed.
The peanut dipping sauce will keep for at least a week in the fridge.
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