Thai Peanut Sauce

I’ve been over-the-moon excited about starting my morning off right – with fresh young Thai coconut water. I haven’t been drinking cafe for a while now – although I’ve always LOVED the smell, the the taste and the morning routine, I didn’t really like how it made me feel (jittery, anxious) and since I’m breastfeeding, I really felt like it dried me up – not something I need in my life! So instead I open up a young coconut and voila! Pure, beautiful, refreshing, thirst-quenching bliss. Full of electrolytes, it really wakes me up in the morning and makes me feel get-up-and-go alive, ready to start my day. $1.50/day, cheaper than a cup of cafe, and so yummy. So – with all those coconuts, I have alot of coconut meat stored up. I never tried thai cooking before, and I have to say – this sauce I made was out-of-this-world good. First try and I’m hooked. And I’m happy to say I made everything from scratch – love that. So, here’s what I did:

I followed SheShimmers‘s recipe but am going to copy it here, just in case it somehow vanished one day, I would hate to lose it!

#1 thing: I made my own coconut milk: Blend up the water and the coconut meat together, and tada = fresh coconut milk. yum.

#2 thing: I made my own curry paste: Thanks Nikki Jardin from eHow (instead of butter I used olive oil).

#3: I then followed the Peanut Sauce recipe:

Recipe type: Condiment
Cuisine: Thai
Serves: 3.5 cups


  • One 13.5-ounce can of full-fat coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker’s.)
  • ½ tablespoon salt
  • ¾ cup sugar (I used organic coconut sugar)
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water
  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

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