There are a million and one recipes for Thai Peanut Sauce, and I’ve never tasted one that I didn’t like. That said, I worked diligently to get a good depth of flavor and an intriguing balance of flavors in my rendition of this popular sauce.
It’s a fabulous sauce to have on hand and keeps for a week or more in the fridge.
I use it as a simple deglazing sauce for sautéed chicken or pork, drizzle it over steamed vegetables, toss it with cold noodles, dress shredded cabbage with it, and eat it with a spoon straight from the container. It’s the perfect sauce for Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw.
This sauce is so compelling, I find myself pondering the layers of flavors and naming each flavor note as I recognize it: lime, peanut, lemongrass, ginger, garlic, cilantro, fish sauce, curry, and chile–all in beautiful harmony.
The only flavor that’s difficult to isolate is coconut, but without it the sauce would not have its lovely, ultra creamy texture.
Preparing Lemongrass
If you haven’t worked with lemongrass before, you may be perplexed by its stiff, unyielding texture. Simply cut off 1 inch of the root end and 5-6 inches of the stem end. Remove the outer 1-2 tough layers. With a mallet or other heavy object, tap the lemongrass along the entire length to release the fragrant oils. Cut in half lengthwise, slice widthwise, and then mince.
I adore thai peanut sauce and could eat it everyday, on everything! (Okay, maybe not cereal… ;)). My parents have lemongrass in their garden and I am always the lucky recipient of a few strands when I go over there. It’s such a flavorful addition, and I love that you used it here! I’ll second Lorna’s suggestion in her comment above for freezing and then microplaning it, too.
Marlynn, lemongrass is such an addictive flavor. I almost always have it on hand. Portland’s Asian food markets see me way more often than standard grocery stores. 🙂
Lemongrass makes everything better.
(And might I add you have the most temperamental comment engine. Ever. It really didn’t want me to post, like, anything. Heheh)
Geoff, thanks for letting me know about the comment functionality. I’ll have our Admin take a look at it to see what’s up.
No need. It was mostly user error.
I love peanut sauce – I could put it on so many different things! Definitely saving this recipe!!!
This looks wonderful! I’ve pinned it so I can make it at some point in the future!
Holy cow, thanks very much for posting this! It is gonna aid me when I get Coconut Milk at the store! So Beautiful!
I’m rarely a fan of Thai in America because it leaves out all the spices and herbs and just tastes like sugar and cream or peanut butter and ketchup. So thanks for what looks like a flavorful recipe.
Thought I’d share my lemongrass tip: freeze it, then microplane an inch or so right into the pot. It’s kind of like bonito flakes in that it just dissolves flavor into the dish.
That’s a great idea, Lorna, thanks! 🙂
Love the recipe….but need that cute bowl to serve it in! Any idea where I can find them?
Hi Anna! I got that cute little bowl at Sur La Table in Portland. It came in 2-3 different colors/patterns. Hope this helps.
It does…on my way to get me some! Thanks so much for responding.
This sounds AMAZING! I was visiting my relatives in Portland and ate at the Rice Thai Cookery, a wonderful peanut sauce place I found with my nephew Ken Stahl! I bet you know him, or would like to, he is catering bands now after all of his roadie work, he prefers cooking for them! I am so excited to find a recipe and am making your red potato salad as I write this! THANKS for such amazing time put into this site
Anna, thank you and how fun. I am adding that restaurant to my must-try list. I LOVE peanut sauce and Thai and Vietnamese cooking. I’m enamored with Luc Lac (downtown) at the moment. Such a cool little place with awesome food.
This looks wonderful…willl be making this…for sure. Great photos.
~Carmen