Thai Peanut Sauce

spicy, nutty, tangy.

Thai Peanut Sauce

Servings: 4


spicy, nutty, tangy.


For garnish

To serve


  1. Chop onion, ginger, garlic. Grind the peanuts to a coarse powder, then add 1-2 tsp water and grind to smooth paste. Extract coconut milk if using fresh.

  2. Heat oil in a pan, sauté onions till transparent. Add ginger, garlic, sauté for 1 min.

  3. Add soya sauce, peanut paste, 3 to 4 tbsp water and stir. Add coconut milk, salt, honey/ brown sugar, chilli powder, lemon rind. May stir with a whisk if peanuts form lumps. Stir and simmer for 10 mins.

  4. Lastly add lemon juice. Stir and remove sauce from heat.

To serve

  1. Arrange the vegetable satay on sticks on a serving plate. Serve the sweet, spicy, tangy, nutty peanut sauced on the side. May sprinkle with red chilli flakes if desired. Serve hot!


You could also add coconut milk made from coconut milk powder.
You may also add chopped lemongrass stalks along with coconut milk. Then reduce the amount of lemon juice.

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Prathima Thotanthillaya