Adapted from a RasaMalaysia recipe
I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.
Karl’s Thai Peanut Sauce
¾ cup coconut milk
½ cup peanut butter, creamy
1 tsp.+ Thai red curry paste
2 tsp. lime juice
1 tsp. sugar
¼ tsp. lime zest
Pinch Kosher salt
1. Several hours before your meal, put all of the ingredients into a small pot and warm it.
Tip: you are not really trying to bring the pot to a boil—or even a simmer—you just want it warm enough to help the peanut butter to emulsify.
Note: While you can simply make this sauce and serve it, giving it time to meld makes for a better sauce.
2. Remove the sauce from the heat and cover it.
3. Just before serving warn the sauce again.
Tip: Warm, not hot!
Note: Over time, the bits of ground peanuts will absorb much of the liquid in the sauce. If your sauce is too thick after your have warmed it, add some more coconut milk or water to thin it out to your liking.
4. Transfer the sauce to a serving bowl and serve slightly warm.