Great Recipes

To Cook And Enjoy In Your Own Home

Servings

3 Pints or About 10 Servings

Ready In:

45 minutes

Prep Time:

30 minutes

Good For:

A Dipping Sauce or as a Salad Dressing

Thai Peanut Sate Sauce

Ingredients

1/2 cup Sesame Oil

1/3 cup Ginger Root, Minced

1/3 cup Garlic, Fresh, Minced

1/4 cup Green Onion, Minced

1/3 cup Red Bell Pepper, Minced

2 cups Strong Chicken Stock or Broth

2 cups Low Sodium Teriyaki Sauce

1/4 cup Sweet Sherry Wine

3 tablespoons Rice Wine Vinegar (Unseasoned)

1 teaspoon Fish Sauce (Asian)

1 pound Peanut Butter (Smooth is Preferable)

3 tablespoons Curry Powder

1/3 cup Fresh Cilantro Leaves, Chopped

1/4 cup Light Brown Sugar

Step 1

In a medium size sauce pot, sauté garlic, ginger, green onion and red bell pepper in 1/2 of the sesame oil over medium heat for 3 minutes. Do not brown.

Step 2

Add all of the remaining ingredients except the chopped cilantro and bring to a simmer while whisking.

Step 3

Simmer for 5 minutes, then add the cilantro and simmer 1 minute.

Step 4

Remove from the heat and adjust seasonings if desired.

Step 5

If you wish the sauce to be thinner, add more chicken stock or water. If you want your sauce to be thicker, add a bit more peanut butter and bring back to a simmer for 1 minute longer.

Step 1

In a medium size sauce pot, sauté garlic, ginger, green onion and red bell pepper in 1/2 of the sesame oil over medium heat for 3 minutes. Do not brown.

Step 2

Add all of the remaining ingredients except the chopped cilantro and bring to a simmer while whisking.

Step 3

Simmer for 5 minutes, then add the cilantro and simmer 1 minute.

Step 4

Remove from the heat and adjust seasonings if desired.

Step 5

If you wish the sauce to be thinner, add more chicken stock or water. If you want your sauce to be thicker, add a bit more peanut butter and bring back to a simmer for 1 minute longer.

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A Little Story About This Dish…

This recipe is SO versatile. It’s a great dipping sauce for beef and chicken sates, its fabulous when tossed with pasta or rice and just thin it a bit with cold water and it makes an outstanding salad dressing.

Make this sauce in a larger batch and freeze it in 2 cup portions. It scoops out from its frozen state like ice cream and then you can reheat it easily in the microwave oven for an instant sauce which is excellent with grilled shrimp.

The curry power in this recipe can be of any brand but you may want to consider Oriental curry powder for the most authentic rendition. You can also adjust the heat of this recipe to your liking, This version is mild.