The Best Thai Curry-Peanut Sauce

The Best Thai Curry-Peanut Sauce
Satay Sauce Recipe Ingredients
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons red curry paste
  • 1 1/4 cups creamy peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 3 (13.5 ounce) cans coconut milk
Satay Sauce Recipe Instructions

Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth. Enjoy !


(Peanut Sauce)
  • 1/4 c. soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. salad oil
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 lb. boneless sirloin, cut into 1 inch cubes
  • 1 med. Spanish onion
  • 3 tbsp. smooth peanut butter
In large bowl mix first 5 ingredients. Stir in steak and onion cut into 8 wedges. Let stand 15 minutes, then put on skewers and broil or grill until desired doneness. Reserve marinade.

In small saucepan over medium heat, bring reserved marinade to boil. Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.

Chicken Satay with Real Peanut Sauce

Chicken Satay with Real Peanut Sauce

Satay Sauce Recipe Ingredients:

* 8-16 skinless chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
* 1 package wooden skewers
* 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
* 1 small onion, quartered
* 2 cloves garlic
* 1 thumb-size piece galangal or ginger, peeled and sliced
* 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
* 2 Tbsp. coriander seeds, ground in a coffee grinder, OR 1 Tbsp. ground coriander
* 2 tsp. cumin
* 3 Tbsp. dark soy sauce
* 4 Tbsp. fish sauce
* 5 Tbsp. brown sugar
* 1 Tbsp. fresh lime juice


1. For complete instructions on how to buy and cook with fresh lemongrass, go to: All About Lemongrass.
2. If using wooden skewers, soak them in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).
3. Cut chicken or beef into thin pieces or strips (small enough to easily skewer). Place in a bowl.
4. Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass, if using fresh). Process well.
5. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more sugar or more fish sauce (instead of salt) to adjust the taste.
6. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).
7. When ready to cook, slide the pieces of meat onto the wooden skewers. Tip: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle" to work with. This makes it easier to turn the satay during cooking.
8. Barbecue the satay, OR grill on an indoor grill, OR broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes...enjoy the satay !