We started on a Thailand cuisine journey and this is my second Thai influenced post. This sauce traditionally goes with chicken satay as a dipping sauce but trust when I say this should not just be limited to chicken satay or just Thai food.
This is a surprisingly versatile dipping sauce and my kids went bonkers using the sauce as “dip dip,” as my son likes to say, for carrots and other veggies.
Estimated Cook Time: 10-15 Minutes
Cook Date: August 2, 2020
1 cup unsalted dry roasted peanuts
1/3 cup water
1/3 cup coconut milk
1 tablespoon fish sauce (for gluten free you'll need to check as some fish sauce can contain gluten)
½ tablespoon lime juice
2 teaspoons sesame oil
½ teaspoon soy sauce (to make this gluten free, use gluten free soy)
2 tablespoons light brown sugar
2 teaspoons garlic, minced
½ teaspoon cayenne pepper (if you prefer spicier, add more)
Step 1: combine all ingredients in a blender or food processor and blend until sauce is smooth.
Step 2: customize sauce to preference. If the sauce is too thick for your preference, add some more coconut milk until desired consistency. If not salty enough, you can add some extra fish sauce!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)