This is a great thai peanut sauce recipe for chicken, or any white fish. It also works on salads, veggies, and rice.
If you want a thicker sauce, simply add more peanut butter.
- 1 cup creamy peanut butter
- ½ cup sesame oil
- ¼ cup vegetable oil
- ½ cup honey
- ½ cup pineapple juice
- ¼ cup coconut milk
- 1 teaspoon fresh minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon black and regular sesame seeds
- Salt and pepper to taste
- 1 tablespoon chives
Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives.
Happy Cooking!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
Chuck Kerber, Corporate Executive Chef, Site Author
Chef, how about trying my mom’s peanut sauce/satay sauce that uses ground peanut instead of peanut butter? If you are familiar with Malaysian food, these peanut sauce is used to eat with satay and/or ketupat and can also be eaten with gado-gado (Indonesian salad). Here’s the link http://www.saltnturmeric.com/2.....-with.html.
Regards
Farina
Peanut Sauce is one of my favorites – this recipe is one of the most unique with coconut milk, red pepper flakes and pineapple juice! This one is a keeper!
Thanks!
thepenandthepear
Who doesn’t love a good peanut sauce?…
Well other than those with peanut allergies I’m sure they don’t like it much.
I feel sorry for their loss.
This looks delicious. And what a simple recipe!
I love the addition of pineapple juice, I bet it adds a nice zing.
Mmmmm….I love the fact that there’s fresh ginger in here. The pineapple sounds outstanding too. Thanks again for sharing.
Thanks for the recipe and your interpretation. I like the pineapple addition.
Lots of great flavours in there – I think my kids will love it!
Thanks for the ideas, Chef! Hadn’t thought of adding pineapple juice…
Well, this recipe is new to me.
Thanks for the recipe, chef! I slightly tweaked it and used it in a salad. Check it out!
Thanks Sasha; I always love looking at your photos!
Chef Chuck