Thai Peanut sauce

Peanut Butter (PB) is one of the things which i always have in stock in my cupboard. Though i do not prefer to have peanut butter by itself, i am completely in awe of the ways one can use it as a key ingredient in many recipes. I use peanut butter for both sweet and savory dishes. It is sometimes a real good substitute for peanut puree as that involves a lot more effort. I have had my days of PB Nutty-banana Cake (recipe to follow soon!), PB chocolate chip cookies for the sweet cravings. It is great as a salad dressing or for a fusion pizza base sauce too !

This Thai Peanut butter sauce can be used as a dip for Vietnamese Spring rolls (recipes to follow soon!) and off course for a quick Thai stir fry. Recently i had posted a recipe on this blog which uses this sauce: Thai- Rice vermicelli in peanut sauce. You can either make a fresh batch of sauce every time u make a Thai dish or make this Peanut sauce in bulk and use it as when needed.
*This sauce can be made and stored in refrigerator for over 15 days . Does not require a mixie.

Thai Peanut sauce

Servings: 1 bowl
Time: 10 mins
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Recipe

2 tablespoons of Creamy Peanut Butter (For a coarse sauce, you can use the chunky Peanut Butter with peanut bits)
1 tablespoon of Coconut milk/ milk (or more depending on the required consistency)
1/2 tsp Paprika or as per taste
1/2 tsp sesame seeds
1 tsp soya sauce
1/2 tsp red hot sauce
salt as per taste
1 tsp sesame oil

Method

In a frying pan, take 1 tsp oil and heat
Add the paprika and sesame seeds when the oil gets hot
When the seeds start to crackle, add the peanut butter and the coconut milk. Stir till the peanut butter dissolves. Add more coconut milk here for thinner consistency.
Now add in the red hot sauce, soya sauce and salt.
Stir on medium heat for 2 minutes. The sauce is ready. Serve hot or cold.

For a Dip variation – PB yoghurt Dip

It is a great idea to make a dip out of peanut butter to relish your green raw veggies or against tempura, vegetable fritters and even with Garlic Bread/ Toast.

For that, Take all the above ingredients and substitute coconut milk with half cup of thick yoghurt (you can also use Greek yoghurt here).

Method

Follow the procedure as for Thai Peanut sauce but do not put yoghurt in the pan.
Use a little water (if needed) to dilute the peanut butter, saute with other ingredients. When mixed properly, remove from flame and let it completely cool down.
Now add the peanut butter mixture into the yoghurt and mix well. The PB yoghurt dip is ready !!

I am sure the little cooks in you are all prepped up to make Thai food at home now !! Enjoy !

Phat Thai

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