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How to make a THICK Thai peanut sauce?

cmm3 May 24, 2011 09:42 PM


I want to make a thick, crunchy peanut sauce -- any suggestions on how to do this? I am pretty new to cooking, but LOVE Thai peanut sauce. I have found great variation on the peanut sauce when trying different Thai restaurants in Boston, but that's why I want to try on my own... basically I want a thick, goey, and crunchy peanut sauce.

Any suggestions?


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  1. goodhealthgourmet RE: cmm3 May 24, 2011 10:00 PM

    the thickness just depends on how much water you add. more PB and less water = thicker sauce. here are few recipes to play with, and you can just toss in some crushed peanuts at the end for texture...


    1. q
      qianning RE: cmm3 May 25, 2011 08:52 AM

      Using a non-homogenized "natural" peanut butter, like Teddy in the Boston area, can make a difference too.

      8 Replies
      1. re: qianning
        cmm3 RE: qianning May 25, 2011 03:05 PM

        What is Teddy? A brand?

        1. re: cmm3
          smtucker RE: cmm3 May 25, 2011 03:14 PM

          Teddy's is a local brand and it is really good peanut butter. Based in Everett, you can find Teddy's peanut butter in any Shaw's or Stop and Shop. I use their unsalted crunchy version for Thai sauce, but my kid much prefers it when I use the creamy.

          1. re: smtucker
            cmm3 RE: smtucker May 25, 2011 03:18 PM

            Thanks! I live next to Shaw's.

            Have you been to Rod Dee Thai? They have the best peanut sauce I have ever had. Any suggestions based on that preference?

            1. re: cmm3
              smtucker RE: cmm3 May 25, 2011 04:42 PM

              Try this one.... taste at the end and adjust to match your preferences:


              1. re: smtucker
                cmm3 RE: smtucker May 28, 2011 10:51 PM

                Too sugary, and didn't taste "spicy" like the one at Rod Dee Thai in Brookline/Cambridge. I'll add less sugar next time, but not sure how to give it that "kick" of spice (not a red pepper taste, I had plenty of that....)

                Any suggestions?

                1. re: cmm3
                  smtucker RE: cmm3 May 29, 2011 06:05 AM

                  Then give this one a try..... The Mae Ploy curry paste is very spicy!


                  1. re: smtucker
                    NervousPanda RE: smtucker Mar 30, 2012 07:26 PM

                    I made this tonight for my parents, my mom said it was "crazy good", lol. And apparently may dad ate 3/4 of it. I am going to make it for my boyfriend and myself in a few minutes. It was very very easy to make, besides the fact that I had to run "all the way" (2 miles) to the store for "natural" (without sugar, just your basic peanuts and salt) peanut butter after getting the sweetened kind. But, no big! All the ingredients were readily found at the local Safeway. I used Thai Kitchen red curry paste. Here is a link from the same site for the marinade that I used for the chicken that went with it. http://www.shesimmers.com/2009/04/shr...

                    Oh, and it certainly came out thick. I can't speak about it tasting like Rod Dee Thai's, but it has gotten rave reviews over in my neck of the woods!

                    Good luck on finding the perfect peanut sauce. I am the same way, except my quest is for the all-time perfect homemade sweet and sour sauce. :D

                  2. re: cmm3
                    qianning RE: cmm3 Jun 7, 2011 04:50 AM

                    I can't seem to open the link to the recipes, so not sure of the ingredients lists you tried, but grated ginger &/or grated galangal will add a "spcy hot" but not chili flavored kick. The thicker skinned and older the ginger root the greater the kick.

        2. e
          ediblover RE: cmm3 May 29, 2011 01:36 AM

          Cheat. Sure, with anything you can reduce or add in some high amount of an ingredient, but the type of thickness (sticky, smooth, etc.) is out of your control in those cases and the flavor balance can get out of control. So, just add a starch; corn starch is your basic/trustworthy thickener for most situations.

          1. h
            Harters RE: cmm3 May 29, 2011 03:04 PM

            I use this Malaysian satay sauce rec ipe.


            I don't add all the coconut milk at the beginning so that I can adjust the consistency as it comes together

            1. j
              jvanderh RE: cmm3 Jun 7, 2011 06:06 AM

              This one: http://www.davidlebovitz.com/2011/01/... is pretty involved, but it's absolutely delicious.

              1. r
                RelishPDX RE: cmm3 Mar 30, 2012 10:24 PM

                Late to the party, I know, but since this thread's been bumped, I'll pitch in my 2¢.

                I think the best thick satay sauce is from America's Test Kitchen. This recipe introduced me to sriracha, and got me working with cilantro more. I won't make any other satay now—I grill up a batch at least twice a month when the weather's nice, with big chunks of white onion on the skewers too. Both the marinade and the sauce work equally well for beef, chicken and lamb. I've not tried it with shrimp or pork, but I bet shrimp would be lovely. Over time I've increased the heat a bit.

                Kimball & Co. really hit a home run with this one: http://www.cookingjunkies.com/rec-foo...

                1 Reply
                1. re: RelishPDX
                  klynne RE: RelishPDX Apr 18, 2012 09:43 PM

                  I made both this peanut sauce and satay tonight , and they were great!

                  The peanut sauce had the perfect amount of heat for me. I made it as written, except I added a small amount of sesame oil. I put it all in the blender to smooth out the consistency.

                  We used skirt steak for the satay and cooked the skewers on the grill. Yum!

                  Thanks for the rec., Relish!

                2. c
                  caffinatedmints RE: cmm3 Apr 19, 2012 09:10 PM

                  This is my favorite peanut sauce, by far. Every time I make it, it ends up going on everything I eat until I run out.


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