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Authentic and spicy peanut sauce with spices and rich taste. This homemade peanut sauce recipe goes well with chicken satay. This is the best peanut satay sauce you will find online!
Peanut Sauce Recipe
Peanut sauce is one of the most popular Asian dipping sauces. The sauce goes perfectly with chicken satay or beef satay.
My peanut sauce recipe is 100% homemade and authentic. It’s mildly spicy, made of aromatics, spices and dry roasted peanuts.
The amazing rich taste of this recipe is unmatched. It is the best recipe you’ll find online!
Ingredients
Ingredients For Peanut Sauce
- Vegetable oil
- Coriander powder
- Palm sugar or sugar
- Roasted peanuts
- Salt
- Sweet soy sauce
- Tamarind pulp
- Water
Ingredients For Spice Paste
- Dried red chilies
- Shallots
- Garlic
- Galangal
- Lemongrass
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
Step 2: In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard. Keep the tamarind juice.
Step 3: Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
Step 4: In a sauce pan, heat the oil on medium heat and add the spice paste.
Step 5: Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.
Step 6: Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
Step 7: Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it’s done.
Step 8: Let cool at room temperature and serve the peanut sauce with satay.
Asian Peanut Sauce
This sauce is very popular in Southeast Asia; almost every country has its peanut dipping sauce recipe.
There is Thai, Vietnamese, Malaysian, Indonesian versions and so on but the BEST peanut sauce is found in Malaysia.
The recipe I am sharing today is the best of all. The taste is exquisite, rich and complex!
Once you try it, you will never go back to peanut butter sauce or any recipes using peanut butter as the main ingredient.
What Do You Eat With Peanut Sauce
Peanut sauce is versatile and goes well with a variety of dishes.
Other than satay dipping sauce, you can use it as a salad dressing.
It tastes great on noodles and spring rolls, for examples: Goi Cuon Vietnamese fresh spring rolls and summer rolls.
It’s equally delicious on chicken, tofu, rice cakes and a variety of Asian dishes.
You can also use it in stir fry dishes.
Frequently Asked Questions
For the best and authentic flavors, I don’t recommend peanut butter as a substitute.
You can store it in the refrigerator for up to a week. Make sure you store the sauce in a container or in a bowl tightly covered with plastic wraps.
To serve, just reheat the sauce in a microwave for 1 minute.
You can also freeze the sauce in the freezer. To serve, thaw the sauce to room temperature and reheat in a microwave.
This recipe is 199 calories per serving.
What To Serve With This Recipe
This dipping sauce is best served with chicken satay. You can also use the sauce for the following recipes.
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Peanut Sauce
Ingredients
- 1 cup dry roasted peanuts, unsalted
- 1 tablespoon tamarind pulps
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 teaspoon salt , or to taste
- 2 1/2 tablespoons sugar, palm sugar preferred
- 1 teaspoon coriander powder
- 1 tablespoon sweet soy sauce, Kecap Manis
Spice Paste:
- 8 dried red chilies, seeded and soaked in warm water
- 3 cloves garlic, peeled
- 4 cloves small shallots, or pearl onions, peeled
- 1 stalk lemongrass, cut into 3 strips, use only 1 strip for the Spice Paste
- 1/2 inch (1cm) galangal, peeled
Instructions
- Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
- In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulps and discard. Keep the tamarind juice.
- Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
- In a sauce pan, heat the oil on medium heat and add the spice paste.
- Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smell spicy.
- Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
- Turn the heat to medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency. The oil and the peanut sauce should separate when it’s done.
- Let cool at room temperature and serve the peanut sauce with satay.
Video
Notes
- You may use Planters brand unsalted dry roasted peanuts.
- Cook the spice paste until it becomes aromatic and smell spicy.
- The oil and the peanut sauce should separate when it’s done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
in my trader joe they have a machine and the peanuts you make your peanut paste can i used that
I am not familiar with the machine you talked about.
Looking forward to making this. What type of dried red chilies should I use? I have many different types and the store has even more.
How do I substitute the tamarind pulp and its juice if I only have this tamarind concentrate (the texture is very syrupy, NOT a paste): https://smile.amazon.com/gp/product/B00I9P242U/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I made it in the thermomix and it was delicious. My husband and I finished it in one seating! Thanks for the great recipe. I sub galangal with ginger and tamarind with tamarind paste. I also used an entire disc of palm sugar because breaking it to measure would be too tedious, and a tablespoon of sugar. (Just thought it would be a helpful tip for others :) )
Thank.
hi,
i tried this twice, turn our great but doesnt seem to refrigerate well, my second attempt i added more water but the issue persist. tia
Tumeric doesn’t go with this recipe ?
Why don’t you try?
I can’t find Tamarind. Can I opt out this ingredient? Thanks
You can use vinegar for the sour taste.
Hi there
I am just cooking the peanut sauce now and I have been stirring it for about 45 mins and the oil doesnt seem to separate – what do I do or did I do something wrong or do I keep stirring? Thanks
If it doesn’t separate then just continue to the next step.
Hello!
Can you freeze the peanut sauce?
Thank you!
Hi Bee, I really want to make your peanut sauce but I can’t find shallots, tamarinds and galangal. What can I substitute these with? If I leave them out, would I get a vey different tasting sauce ? Please advise, thanks very much!
Yes, if you can’t find them, then no point making, especially tamarinds.
Oh no!! But I really want to make this peanut sauce!! Its sounds mouth-watering!! Can you please share another peanut sauce recipe that calls for fewer ingredients?
https://www.666630.xyz/thai-peanut-sauce/
You can buy all the ingredients on Amazon that’s what I had to do
I have traveled all around Asia and so far, Malaysian peanut sauce is by far my favorite. I was first introduced to this style of peanut sauce at a Singaporean restaurant I would eat at while living in Japan called, “Makan-Makan.” I was there all the time because I could never get enough of the peanut sauce. When I moved back to the U.S. it really made me sad because I never thought I would have it ever again, but this sauce is identical and it taste so amazing. Thank you for the recipe. It makes me so happy.
Hi Jonah, yes, Malaysian peanut sauce is the best!