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Spicy Thai Peanut Sauce

January 13, 2016 by Susan S. Bradley

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.

Spicy Thai Peanut Sauce Ingredients

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.

 Spicy Thai Peanut Sauce: Stir Frying Aromatics

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.

Spicy Thai Peanut Sauce: Adding Coconut Milk

The only flavor that’s difficult to isolate is coconut, but without it the sauce would not have its lovely, ultra creamy texture.

Spicy Thai Peanut Sauce: Reducing

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.

Spicy Thai Peanut Sauce on Noodles

 Jump to the recipe…

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Filed Under: Asian Spices | Sauces | Marinades, Asian-Inspired, Chile Peppers

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Previous Post: « Chinese Cracker Jacks
Next Post: Pork & Prawn Potstickers (aka Asian Dumplings) »

Reader Interactions

Comments

  1. Marlynn

    January 15, 2016 at 8:33 am

    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´s last blog post ..Drink Bliss: Dairy-Free Vitamin C SmoothiesMy Profile

    • Susan S. Bradley

      January 17, 2016 at 4:09 pm

      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. 🙂

  2. Geoff

    January 14, 2016 at 6:32 pm

    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´s last blog post ..A Sidrapong Heritage StoryMy Profile

    • Susan S. Bradley

      January 14, 2016 at 7:48 pm

      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.

      • Geoff

        January 14, 2016 at 11:19 pm

        No need. It was mostly user error.

  3. Erin

    January 13, 2016 at 3:13 pm

    I love peanut sauce – I could put it on so many different things! Definitely saving this recipe!!!

  4. Melinda

    January 13, 2016 at 11:23 am

    This looks wonderful! I’ve pinned it so I can make it at some point in the future!

  5. How to Make Coconut Milk

    June 26, 2014 at 7:25 pm

    Holy cow, thanks very much for posting this! It is gonna aid me when I get Coconut Milk at the store! So Beautiful!

  6. Lorna

    January 26, 2014 at 3:33 pm

    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.
    Lorna´s last blog post ..Holiday food fun: Knit pie & a gingerbread villageMy Profile

    • Susan S. Bradley

      January 28, 2014 at 10:11 am

      That’s a great idea, Lorna, thanks! 🙂

  7. Anna

    July 4, 2013 at 11:56 am

    Love the recipe….but need that cute bowl to serve it in! Any idea where I can find them?

    • Susan S. Bradley

      July 8, 2013 at 12:21 pm

      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.

      • Anna

        July 8, 2013 at 4:06 pm

        It does…on my way to get me some! Thanks so much for responding.

  8. Anna Ouzts

    June 27, 2013 at 9:42 pm

    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

    • Susan S. Bradley

      June 29, 2013 at 2:27 pm

      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.

  9. bakingismyzen

    April 7, 2013 at 7:20 pm

    This looks wonderful…willl be making this…for sure. Great photos.

    ~Carmen

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