Kasma’s Thai Peanut Dipping Sauce
This authentic recipe by Thai author and cooking instructor Kasma Unchit does NOT contain peanut butter. We like the real thing, and I am sure you will too. You can adjust the taste by omitting some spices if the ingredients list seems long.
Serve this sauce over satay or marinated meats and tofu grilled on sticks. Serve with a spicy and sour cucumber salad (abjad).
The peanut sauce is made with ground red chilies and lemongrass, roasted spices (paper), coconut milk, fish, tamarind sugar, and ground peanuts.
- Six cloves garlic
- Two shallots
- The bottom half of a lemongrass
- 1 tsp. Minced fresh Galangal, Or substitute with 1/2 tsp. ground galangal
- 2 tsp. Use chopped cilantro roots or bottom stems instead.
- 2 tsp. Coriander seeds
- 1/2 tsp. cumin seeds
- Five dried Red Chilli
- 1/4 tsp. Freshly ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground mace
- Half to one tsp. Shrimp Paste ( Kapee).
- 1 cup roasted unsalted nuts
- Coconut milk 1 1/2 to 2 cups (or one 14-oz. can)
- 1-2 Tbs Thai. fish sauce, according to taste
- 1-2 Tbs. Palm sugar or coconut sugar, according to taste
- 1 Tbs. Tamarind Water: Dissolve 1-2 Tbs. In 1-2 Tbs. of water, dissolve 1 tsp. Water
- Leave the skin of the shallots and garlic cloves on and cut off the root tip. Roast the shallots and garlic on a baking tray at 400 degrees for 10-15 minutes. Trim the bottom end of the lemongrass and remove any loose outer layers. Chop the stalk after cutting it into thin rounds. The galangal and cilantro can be minced.
- Toast the coriander seed in a small dry pan over medium heat, turning them frequently until they become aromatic and dark brown. Cumin seeds can be toasted in the same way. Then add the dried red chilies, stirring continuously until they are a deep red and slightly charred. These should be ground into fine powder in a coffee grinder.
- Use a mortar and pestle to reduce the galangal, lemongrass, and cilantro into a paste. Peel shallots and garlic, and roast them. Then mash until smooth. Add the toasted ground ingredients, mace, nutmeg, and cinnamon. Pound the ingredients until they are well blended to make a smooth paste.
- The peanuts should be ground as finely as possible in a coffee grinder. In a saucepan, heat 2/3 cup thick cream from the can of coconut. Reduce for a few minutes until thick and bubbly. Stirring frequently, fry the spice mixture with the cream until well combined and the aromas are released (3-5 minutes).
- Add half of the remaining milk and the ground peanuts. Bring to a rolling boil, reduce heat, and simmer for 10-12 minutes. Stir well to mix. As needed, add more coconut milk to achieve the desired consistency. Fish sauce, palm sugar, and tamarind liquid can be added to taste.
- Serve with your favorite grilled vegetables, meats, fish, and tofu.
Notes and Tips: Chao Koh is the preferred brand of coconut milk in cans by Kasma for this recipe. For a more detailed version, please visit Kasma’s Peanut Sauce Recipe.
- Buy ready-made Thai peanut sauce
- Chicken Satay Recipe
- Pork Satay Recipe
- Our blog is entitled’Thai Grilled Snacks.’