There are a million and one recipes for Thai Peanut Sauce, and I’ve never tasted one that I didn’t like. That said, I worked diligently to get a good depth of flavor and an intriguing balance of flavors in my rendition of this popular sauce.
It’s a fabulous sauce to have on hand and keeps for a week or more in the fridge.
I use it as a simple deglazing sauce for sautéed chicken or pork, drizzle it over steamed vegetables, toss it with cold noodles, dress shredded cabbage with it, and eat it with a spoon straight from the container. It’s the perfect sauce for Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw.
This sauce is so compelling, I find myself pondering the layers of flavors and naming each flavor note as I recognize it: lime, peanut, lemongrass, ginger, garlic, cilantro, fish sauce, curry, and chile–all in beautiful harmony.
The only flavor that’s difficult to isolate is coconut, but without it the sauce would not have its lovely, ultra creamy texture.
If you haven’t worked with lemongrass before, you may be perplexed by its stiff, unyielding texture. Simply cut off 1 inch of the root end and 5-6 inches of the stem end. Remove the outer 1-2 tough layers. With a mallet or other heavy object, tap the lemongrass along the entire length to release the fragrant oils. Cut in half lengthwise, slice widthwise, and then mince.