A power-packed hit of sweet, sour, salt and spice makes this authentic Thai peanut satay sauce the only thing to eat with Satay styled meats, charred to perfection over hot coals. Colour, texture and taste - this creamy dipping sauce has it all in bucketloads.
Using a pestle & mortar or a stick blender, blend together all the ingredients until smooth. If it’s too thick, add a tbsp water at a time to loosen up a little. The texture should be rich and creamy, and stick to anything that’s dipped into it.
Keep in a sealed container in the fridge for up to a week.
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Notes
Using a blender is a quick and easy way to create your peanut sauce. I prefer an immersion blender as it creates way less mess.
Make in advance and refrigerate or freeze until needed. It'll stay fresh in the fridge for up to a week and in the freezer for 3 months.
If you're REALLY in a rush, you can substitute the whole peanuts with peanut butter. Be sure to buy a non sweetened variety. The less additives the better.